Notes:
Recipe from Healthy Heart Cookbook: Per tbsp: Cal 19, Total fat 1g (sat trace), fiber trace, carb 2g, Protein trace, Chol 0mg, Na 61mg

Ingredients

1/3c sesame paste (tahini) 1/4c fresh lemon juice 1 tbsp olive oil 2 tbsp water 4 cloves garlic 1/2 tsp salt 1/2 tsp cumin 1/2 tsp black pepper 1- 20oz can garbonzo beans (chick peas) without salt added 1 bunch watercress 1/2 red onion, chopped 1/2 white onion chopped

Directions

1. In food processor, combine sesame paste, lemon juice, olive oil, water, garlic, salt, cumin, black pepper and chick peas. Blend until mixture is smooth. 2. Arrange watercress on platter. Mound dip in center and garnish with red and white onions. 3. Serve with carrots, celery (veggies), toasted pita bread, muffins, bagels, or breadsticks

Notes:
Recipe from The Essential Vegetarian Cookbook

Ingredients

2 onions 4 cloves garlic 1 tbsp oil 1 tsp chili powder 1 tsp salt 1 tsp tumeric 1 tsp paprika 1 tbsp gd cumin 1 tbsp gd coriander 2-14oz cans chickpeas, drained 1-14oz can tomato pieces 1 tsp garam masala

Directions

1. Slice onions finely, crush garlic. Heat oil in med pan. Add onions and garlic and cook until soft. 2. Add chili powder, salt turmeric, paprika, cumin and coriander. Stir over heat for 1 min. 3. Add chickpeas and undrained tomatoes and stir until combined. Simmer covered over low heat for 20min. Stir occasionally. 4. Stir in garam masala. Simmer uncovered another 10 min.