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Rosemary Bean Dip

PREP TIME:

10 minutes

 

YIELDS:

12  servings

INGREDIENTS:

  • 1 can chick peas, drained (save liquid)
  • 2 tablespoons fresh rosemary needles
  • 2 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons bean liquid, as needed for consistency
  • 1 clove garlic, minced
  • salt and pepper to taste

DIRECTIONS:

  1. Add all ingredients, except bean liquid, into food processor or high-speed blender.
  2. Process on high to combine all ingredients into a smooth paste. Be sure to grind rosemary sufficiently to avoid sharp needles. Scrape the sides as needed while processing/blending.
  3. Add bean liquid, as needed for preferred consistency.
  4. Add salt and pepper as needed.
  5. Drizzle with olive oil before serving and add a sprig of rosemary for decoration.
  6. Serve with carrot or celery sticks or organic tortilla chips.

NOTES: