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

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.

*** Explore more Chickpea Rosemary Dip Recipes »

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