Bean Cakes on Salsa(2 Points)

• 15 ounces chickpeas, rinsed and drained
• 13 cup reduced-fat sour cream
• 4 peeled garlic cloves
• 1 teaspoon cumin
• 12 teaspoon salt
• 34 teaspoon green chili sauce (have no idea what this is, nor did I venture to find out. I used garlic tabasco sauce)
• 2 tablespoons white cornmeal

1. In a food processor puree above.
2. Refrigerate covered and chill for 30 minutes (Now you can go do some exercise.
3. ).
4. Make 6 cakes out of mixture about 1/2" thick.
5. Put 1/4 Cup of cornmeal on a plate and coat the 6 cakes.
6. Heat a nonstick pan.
7. Use some of that spray stuff.
8. Cook the cakes until browned on the bottom.
9. Spray the tops.
10. Flip and brown the other side.
11. Spoon 1/4 cup salsa per cake onto a plate and put cake on top.

chickpeas, sour cream, garlic, cumin, salt, green chili sauce, white cornmeal

Taken from www.food.com/recipe/bean-cakes-on-salsa-2-points-358611 (may not work)