ROSEMARY - CHICKPEA DIP

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Categories     Appetizer

Number Of Ingredients 7

2 teaspoon olive oil
1 cup green onions, chopped
2 (15 1/2 oz) cans, chickpeas, rinsed and drained
1 1/2 teaspoons rosemary, chopped
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup fat free, less sodium veggie broth

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onions and saute 3 minutes until tender. Add chickpeas, saute 1 minute. Place mixture and remaining ingredients into food processor. Process until smooth.

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