Ingredients
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2
-
6
-
1/2
-
2
-
4
-
-
-
2
-
-
-
-
-
-
-
Directions
Chickpea Rosemary Dip, 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!, This was great! It tastes really wonderful The only things I did differently was I added just a touch of cumin to give it a bit of a smokey background I aslo added a bit of the juice from the canned chickpeas in addition to using olive oil I always do this with my hummus as it doesn’t tend to seperate as much once stored in the fridge I probably added a bit less than 1/4 cup Thanks for the recipe!!, If you like the RED PEPPER HUMMUS that is sold in the grocery store/specialty item, then you’ll like this recipe! I think used too much fresh rosemary and would adjust it to a mere 3 inch section of leaves instead of 4 whole sprigs This recipe makes a lot of dip, so it’s a good value
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Steps
|
1
Done
|
Combine Chickpeas, Roasted Red Pepper, Lemon Juice, Garlic, Rosemary, Salt and Pepper in a Food Processor. |
|
2
Done
|
Turn the Processor on and Stream in 2 Tablespoons Extra-Virgin Olive Oil. |
|
3
Done
|
Remove Smooth Spread to a Serving Bowl and Serve With Veggies. |
