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Cheezy Garbanzo Spread

Makes 8 1/4-cup servings

This delicious spread has the look and taste of spreadable cheese and takes only seconds to prepare. Try it on bread and crackers, in casseroles, and as a filling for quesadillas. Look for jars of water-packed roasted red peppers near the pickles and olives in your supermarket. Tahini is available in the ethnic food section of many supermarkets and in most natural food stores.

1 15-ounce can garbanzo beans
1/2 cup roasted red peppers
3 tablespoons tahini
3 tablespoons lemon juice

Drain garbanzo beans, reserving the liquid, and place them in a food processor or blender with red peppers, tahini, and lemon juice. Process until very smooth. If using a blender, you will have to stop it occasionally and push everything down into the blades with a rubber spatula. The mixture should be quite thick, but if it really seems too thick to blend, add a tablespoon or two of the reserved bean liquid.

Per 1/4-cup serving

  • Calories: 97
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 37.1%
  • Cholesterol: 0 mg
  • Protein: 4.3 g
  • Carbohydrates: 12.2 g
  • Sugar: 1.2 g
  • Fiber: 2.9 g
  • Sodium: 59 mg
  • Calcium: 43 mg
  • Iron: 1.6 mg
  • Vitamin C: 21.6 mg
  • Beta Carotene: 265 mcg
  • Vitamin E: 0.3 mg

Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.