Rosemary-Chickpea Dip

Submitted by: courtney (From Cooking Light)

Fresh rosemary and lemon brighten mild, nutty chickpeas. Dip with pita wedges or endive leaves. For a quick lunch, try this in pita bread with sliced cucumbers and tomatoes. Or thin with a little vegetable broth to make an easy soup.

• 1 cup chopped green onions
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1/4 cup fat-free, less-sodium vegetable broth (such as Swanson's Certified Organic)

Heat a large non-stick skillet over med. high heat. Add onions; sauté in sauté liquid (water, pan spray...) 3 minutes or until tender. Add beans; sauté 1 minute. Place bean mixture and remaining ingredients in a food processor; process until smooth. Place bean mixture in a bowl.

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