Today we have a nice little dip/spread perfect for raw veggies or in sandwiches/wraps. I used fresh rosemary from my plant outside (the one herb hanging on through winter!) and dried garbanzos that I cooked. Every time I have a few hours at home, I put on a pot of beans on the stove to cook and use in recipes afterward. It saves money and I really love the taste as opposed to canned beans.
2 teaspoons olive oil
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 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. (At this point I added more broth to get a smoother consistency- using dried beans as opposed to canned can create the need for more liquid). Place bean mixture in a bowl.