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Rosemary and Chickpea Dip

Submitted by LyricFox

Ingredients

2 teaspoons olive oil
1 cup chopped green onions
2 cloves garlic, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
2 tablespoons fresh lemon juice

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until tender. Add beans and garlic and sauté 1 minute. Place bean mixture and remaining ingredients in a food processor or blender and process until smooth. Place bean mixture in a bowl.

Cover and refrigerate 2-4 hours before serving.

Yield: 1 1/2 cups