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!

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 2 (15 ounce) cans chickpeas, drained (garbanzo beans)
• 6  ounces  roasted red peppers, drained well and coarsely chopped
• 1⁄2  lemon, juice of
• 2  garlic cloves, cracked away from peel
• 4  sprigs fresh rosemary, leaves stripped from stems
•  coarse salt
•  fresh ground black pepper
• 2  tablespoons extra virgin olive oil, eyeball it as you drizzle it into recipe

Directions

1. Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
2. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
3. Remove smooth spread to a serving bowl and serve with veggies.