CHICKPEA ROSEMARY DIP

Chickpea Rosemary Dip image

This is incredibly good and very versatile. Use as a dip for crackers, celery, zucchini or cauliflower. OR as a spread for a tortilla wrap with spinach leaves and sliced chicken breast. It is probably very tasty tossed with hot pasta as a pasta sauce too. YUM!

Provided by dicentra

Categories Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Previous Next

Ingredients

2 (15 ounce) cans chickpeas, drained (garbanzo beans)
6 ounces roasted red peppers, drained well and coarsely chopped
1/2 lemon, juice of
2 garlic cloves, cracked away from peel
4 sprigs fresh rosemary, leaves stripped from stems
coarse salt
fresh ground black pepper
2 tablespoons extra virgin olive oil, eyeball it as you drizzle it into recipe

Steps:

Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
Remove smooth spread to a serving bowl and serve with veggies.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #beans #easy #beginner-cook #vegan #vegetarian #dips #spreads #dietary #chick-peas-garbanzos #3-steps-or-less