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

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.

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.

Ratings & Reviews

Heidelind1's Review

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

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

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.