 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Fresh rosemary and lemon brighten mild, nutty chickpeas. Dip with pita wedges or endive leaves. For a quick lunch, try this in pita bread with sliced cucumbers and tomatoes. Or thin with a little vegetable broth to make an easy soup. Ingredients:
2 teaspoons olive oil |
1 cup chopped green onions |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
1 1/2 teaspoons chopped fresh rosemary |
1/2 teaspoon salt |
2 tablespoons fresh lemon juice |
1/4 cup fat-free, less-sodium vegetable broth (such as swanson's certified organic) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until tender. Add beans; sauté 1 minute. Place bean mixture and remaining ingredients in a food processor; process until smooth. Place bean mixture in a bowl.
|
|