Submitted by: courtney (From Cooking Light)
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.
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)
Heat a large non-stick skillet over med. high heat. Add onions; sauté in sauté liquid (water, pan spray…) 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.