Low-Cal Asian Peanut Sauce
"If you love Asian peanut sauce, but want to cut down on calories, this recipe will do that. It's good as a dipping sauce for satays, or as a sauce over cold Asian noodles. I found this in the Weight Watchers Vegetarian cookbook."
photo by Syrinx
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 cup chickpeas, cooked
- 1⁄4 cup vegetable broth
- 1⁄4 cup peanut butter
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1⁄4 teaspoon chili paste or 1/4 teaspoon sambal oelek
directions
- In a blender, puree all the ingredients together.
- Add water if needed for the desired consistency.
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Reviews
-
Delicious, and a bit different. Like a lighter satay... or a richer hummus. I might add a tiny bit more peanut butter next time - but then again, I might not, because it was lovely as it was! Reviewed for Pick A Chef, Fall 2007.
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.