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.
Cost:
green onions $0.99
chickpeas $1.69
lemon $0.99
broth $2.49
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