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babaganoush and other dips

Yes, babaganoush usually contains lots of fat due to the
tahini, and possibly the addition of oil.  In fact, many
dips like that (sundried tomato paste, red pepper spread,
for example) contains LOTS of oil if you buy them in the
grocery store.

Keep looking and keep trying!  There is a WONDERFUL red
pepper spread called Agvar, or Ayjar, or something like
that, that I found in Croatia and have since found in a
Mediterranean grocery store here in Berkeley.  It is made
delicious by roasting the peppers a VERY long time (hours).
If it is made correctly, it has no oil, just red peppers and
garlic.  Incredibly delicious.

And here is a recipe I got from fatfree a long time ago.  I
was never one to miss guacamole in the first place, so it took
me a while to try this recipe.  Boy is it delicious!  And easy!
I was very impressed:

                     *  Exported from  MasterCook  *

                           Asparagus Guacamole

Recipe By     : FF archives
Serving Size  : 12   Preparation Time :0:30
Categories    : Snacks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         asparagus spears -- cut 1 inch long
     3/4  cup           water
   2      Tablespoons   nonfat yogurt
   1      Tablespoon    lemon juice
   1      medium        tomato -- seeded and chopped
   2      Tablespoons   green onion -- sliced
   1      teaspoon      ground cumin
   1      clove         garlic -- minced
     1/2  teaspoon      dried oregano
     1/4  teaspoon      salt
     1/4  teaspoon      cayenne pepper

Combine asparagus and water in a 2-quart saucepan. Bring to a boil over
medium-high  to medium-low heat. Simmer 8-10 minutes, or until asparagus is
 tender. Rinse with cold water; drain. Blot asparagus with paper towel to
remove excess moisture. Combine asparagus, yogurt and lemon juice in a food
processor or blender. Process until smooth. In a medium mixing bowl,
combine asparagus mixture and remaining ingredients. Chill, if desired.
Serve with raw veggies or tortilla chips. Makes 12 servings.

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NOTES : The asparagus should be about 2 cups, the tomato about 1 cup.