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: