Ingredients

1 can (15 oz.) reduced-sodium garbanzo beans
1/4 cup lemon juice
1 teaspoon garlic, minced
1 1/2 teaspoons olive oil
1/2 teaspoon grated lemon peel
2 tablespoons fresh parsley, chopped
3 tablespoons green onions, thinly sliced
1/2 teaspoon oregano

Directions

Drain garbanzo beans, reserving 6 tablespoons of liquid.

In blender or food processor place garbanzo beans, reserved liquid, lemon juice and garlic; process until smooth.

Transfer to bowl and stir in olive oil, lemon peel, parsley, green onion and oregano. Cover and refrigerate until serving. Makes dip for 4 artichokes.

Each serving contains 212 calories; 4 gm fat; 11 gm carbohydrate; 124 sodium; 0 mg cholesterol.