Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 10

This vegetarian appetizer served in the restaurant at Books and Books is made for garlic lovers. You can use less garlic if you prefer. Serve with pita wedges.

Recipe by Cooking Light December 2002

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Recipe Summary

Yield:
4 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally.

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Nutrition Facts

34 calories; calories from fat 40%; fat 1.5g; saturated fat 0.2g; mono fat 0.6g; poly fat 0.6g; protein 1.2g; carbohydrates 4.3g; fiber 0.9g; cholesterol 0mg; iron 0.3mg; sodium 69mg; calcium 8mg.
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