Rosemary-Chickpea Dip

3 Reviews
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Randy Mayor
Yield
1 1/2 cups (serving size: 1 tablespoon)
By Lisë Stern
June 2005
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 27
  • Caloriesfromfat 30%
  • Fat 0.9g
  • Satfat 0.1g
  • Monofat 0.5g
  • Polyfat 0.3g
  • Protein 1g
  • Carbohydrate 4.1g
  • Fiber 1.1g
  • Cholesterol 0.0mg
  • Iron 0.4mg
  • Sodium 107mg
  • Calcium 11mg

How to Make It

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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Ratings & Reviews

Heidelind1's Review

nwilker
May 28, 2010
I 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.

nwilker's Review

Heidelind1
November 21, 2009
I 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!

Pudding's Review

Pudding
September 04, 2009
This 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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