Garbanzo Bean Dip W/Meyer Lemon and Rosemary

Total Time
Prep 10 mins
Cook 5 mins

Lake Sonoma Winery Recipe by Chef Robin Lehnhoff-McCray

Ingredients Nutrition


  1. Combine ingredients (except for oil) in food processor. Pulse until smooth. Slowly add olive oil. Store dip in the refrigerator until ready to serve. Serve with baked pita chips or crostini.
Most Helpful

Absolutely delicious!! The flavor of the lemon and the spices was perfect!

iris5555 June 02, 2013

Reallllly yummy dip! Of course, I could not get my hands on any Meyer Lemons and I am SURE they would have only made this dip even tastier. (There truly is nothing more divine!) The dip was great none-the-less. I will perhaps cut back on the salt next time- It was a bit too salty for this salt lover. My 3 yr. old daughter gobbled this up too. (She loved hers with pita and celery sticks.) What a hit! Thanks for a great recipe Wok With You! Recipe made for PAC~ Spring 2008.

hollyfrolly April 16, 2008