Rosemary Chickpea Dip Food

CHICKPEA, ROASTED PEPPER AND ROSEMARY SPREAD WITH FLAT BREADS, GRAPE TOMATOES AND ZUCCHINI DISCS

Steps:

• Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.

CHICKPEA ROSEMARY DIP

Steps:

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

CREAMY CHICKPEA & ROSEMARY SOUP

Steps:

• In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
• Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
• Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
• Reduce heat and simmer 30 minutes; let cool slightly.
• Transfer soup to a blender; cover loosely, and puree until just smooth.
• Return to the saucepan and stir in lemon juice and sea salt to taste.
• Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.