 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
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! 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 |
Directions:
1. Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
2. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
3. Remove smooth spread to a serving bowl and serve with veggies.
|
|