Rosemary-Chickpea Dip

(Originally posted by Blest)

I’m really tired today. So I’m sitting around leafing through cookbooks and old Cooking Light magazines looking for new things to try.  I found this yummy looking, hummus-ish recipe in my Cooking Light Summer Cookbook 2006…then ripped a bit of it off when I pulled out the page.  So I’m typing it in here before I lose the fragment! 

Rosemary-Chickpea Dip

• 2 tsps olive oil
• 1 cup chopped green onions
• 2 (15 1/2 oz) cans chickpeas, rinsed and drained
• 1 1/2 tsps chopped fresh rosemary
• 1/2 tsp salt
• 2 Tbsps fresh lemon juice
• 1/4 cup fat-free less-sodium vegetable broth

Heat oil in a large nonstick skillet over medium-high heat. Add onions, saute’ 3 minutes or until tender. Add beans; saute’ one minute. Place bean mixture and remaining ingredients in a food processor; process until smooth.

Serving size: 1 Tbsp  Calories: 27  Fat: .9g  Protein: 1g  Carb: 4.1g  Sodium: 107mg

Note: The intro to the recipe suggests serving this with pita wedges or endive leaves. Or in a pita bread with thin sliced cucumbers and tomatoes. Or thin with a little more veggie broth to make a soup!