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

Gallery

Randy Mayor

Recipe Summary

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

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.

    Advertisement

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; cholesterolmg; iron 0.4mg; sodium 107mg; calcium 11mg.