Rosemary-Chickpea Dip

Rosemary-Chickpea Dip
Photo by Randy Mayor

Ingredients

  • 1 ½ teaspoons chopped fresh rosemary
  • ¼ cup fat-free, less-sodium vegetable broth (such as Swanson's Certified Organic)
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • + 7 more ingredients
    • 2 tablespoons fresh lemon juice
    • ¼ cup fat-free, less-sodium vegetable broth (such as Swanson's Certified Organic)
    • 1 ½ teaspoons chopped fresh rosemary
    • 1 cup chopped green onions
    • 1 cup chopped green onions
    • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
    • ½ teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 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.

View full recipe at My Recipes

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