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.
I brought this to a party and everyone liked it! It was similar to hummus but with a more unusual flavor with the rosemary. I served it with pita chips. Someone even asked for the recipe.
Read MoreI didn't hate this recipe, but I would not make it again. It's just not worth it. I love chickpeas and I love rosemary, but this recipe just didn't bring much to the table.
Read MoreI have been through a multitude of dips on CL, and this one just isn't up to par with the others i have found. It was a bit like a playdough texture... I'd probably add more chicken broth to make it creamier!
Read MoreThis dip was okay but I used dried chickpeas (not canned) to make it and found the dip needed extra liquid added to it for it to puree to a smooth consistency. I might try making it again with canned chickpeas the next time I have fresh rosemary around.
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