Rosemary-Chickpea Dip

Rosemary-Chickpea Dip Recipe
Randy Mayor
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.

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Lisë Stern,

June 2005
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