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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