Garbanzo Bean Dip Wmeyer Lemon And Rosemary Food

GARBANZO BEAN DIP W/MEYER LEMON AND ROSEMARY

Steps:

• 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.

CHICKPEA DIP - GARBANZO BEAN DIP

Steps:

• Put all ingredients into a food processor, and blend until smooth.
• Serve at room temperature with pita chips, crackers, carrots, or other dipping vegetables.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

WHITE BEANS WITH LEMON, GARLIC AND ROSEMARY

Steps:

• In a small pan, combine the rosemary sprigs, olive oil and garlic.
• Heat to a sizzle and turn off. (about 4 minutes).
• Let sit for at least one hour.
• Discard the rosemary.
• Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
• Combine the marinade with the beans and chopped parsley in a medium bowl.
• Cover and let marinate in the refrigerator for at least an hour or overnight.
• Bring to room temp before serving.
• Enjoy!

WHITE BEAN AND ROSEMARY & GARLIC SPREAD /DIP

Steps:

• Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
• To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.