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Rosemary-Chickpea Dip

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

Ingredients

  • 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)

Nutrition Information

  • calories 27
  • caloriesfromfat 30 %
  • fat 0.9 g
  • satfat 0.1 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 1 g
  • carbohydrate 4.1 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 107 mg
  • calcium 11 mg

How to Make It

  1. 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.