Rating: 3 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0

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.

Lisë Stern
Recipe by Cooking Light June 2005

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

27 calories; calories from fat 30%; fat 0.9g; saturated fat 0.1g; mono fat 0.5g; poly fat 0.3g; protein 1g; carbohydrates 4.1g; fiber 1.1g; iron 0.4mg; sodium 107mg; calcium 11mg.
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