Saturday, June 28, 2008

Rosemary-Chickpea Dip

This is the last of the bean dips I promised to feature this month, this one featuring chickpeas. It makes a great topping on crisp endive leaves, or try it in a pita pocket with tomato slices and cucumber for a light lunch.

To prepare, heat one teaspoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup chopped green onions and sauté 3 minutes. Add one 15 oz can chickpeas (rinsed and drained) and cook another minute.

Place the chickpea mixture in a blender or food processor, along with 3/4 tsp. chopped fresh rosemary, 1/4 tsp. salt, 1 tbsp. lemon juice and 2 tbsp. vegetable broth. Process until smooth.

A 1/4 cup of the dip is 120 calories.


green onions $0.99

chickpeas $1.69

lemon $0.99

broth $2.49

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance