Personal Chef Blog

Chick pea and rosemary dip recipe - from Chef Rebecca
/ Dec 21st, 2010 5:28 am     A+ | a-

2 cans (15oz each) chickpeas 1 small jar roasted red peppers, chopped/or 1 red pepper, charred, peeled, seeded, and chopped Juice of ½ lemon 2 cloves garlic, smashed 4 stems fresh rosemary, leaves picked Salt and pepper 2 Tbsp evoo Breads, crackers or vegetables for dipping 1. In a food processor, combine chickpeas, peppers, lemon juice, garlic and rosemary. Turn to puree and gently stream in the evoo. Turn off processor, taste and add salt and pepper. 2. Transfer to a dish for serving. ENJOY!

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