- 1/2 cup pineapple salsa
- 1 tablespoon lemon juice
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/4 cup minced fresh parsley
- 1/4 teaspoon pepper
- Tortilla chips
- In a food processor, combine the salsa, lemon juice, beans, parsley and pepper; cover and process until smooth. Transfer to a serving dish. Serve with tortilla chips. Refrigerate leftovers. Yield: 1-1/2 cups.
Originally published as Salsa Bean Dip in Country Woman January/February 2007, p36
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