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Rosemary-Chickpea Dip

Posted Jan 17 2011 12:00am
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. 

Rosemary-Chickpea Dip

Yield: 1 1/2 cups (serving size: 1 tablespoon)
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.

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