Chickpea and Rosemary Dip Recipe

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Chickpea and Rosemary Dip Recipe

(No Fat Recipe)

Ingredients:  Makes 18 level tablespoons

7 oz (200 g) cooked chickpeas

1  level teaspoon chopped fresh rosemary, or 1/2 level teaspoon dried rosemary

2 level teaspoons chopped fresh parsley

1 small clove garlic, peeled and crushed

1 small red onion, peeled and finely chopped

2 teaspoons lime juice

1 - 4 tablespoons vegetable stock (please refer all healthy soups recipe)

Freshly ground black pepper

1/4 level teaspoon paprika

Sprigs of fresh rosemary to garnish

 

Method:

Blend the chickpeas, rosemary, parsley and garlic in a food processor for 30 seconds to make a smooth purée.  Mix in the onion and lime juice and stir in enough stock to give the dip the consistency of thick whipped cream.  Season with pepper.  Turn the dip into a serving bowl, sprinkle with paprika and garnish with rosemary sprigs.  Cover and refrigerate for 1 hour, or up to 3 hours, before serving.  Serve with fingers of toast, pita bread triangles, savory biscuits or raw vegetables.

 

Nutrient Value Per Level Tablespoon:

15 calories

0 g total fat

2 g carbohydrates

1 g fiber

 

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