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Randy Mayor Photo by: Randy Mayor

Rosemary-Chickpea Dip

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.

Cooking Light JUNE 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 30%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 1g
  • Carbohydrate: 4.1g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 107mg
  • Calcium: 11mg
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Rosemary-Chickpea Dip recipe

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