Chickpea Rosemary Dip

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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!!

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Steps

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Combine chickpeas , roasted red pepper , lemon juice , garlic , rosemary , salt and pepper in a food processor.

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Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.

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Remove smooth spread to a serving bowl and serve with veggies.

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Ingredients

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chickpeas, roasted red peppers, lemon, juice of, garlic cloves, fresh rosemary, coarse salt, fresh ground black pepper, extra virgin olive oil