2 tsp. olive oil
1 cup chopped green onions
2 15.5 oz cans chickpeas, rinsed and drained, or the equivalent of dried, cooked beans
1 1/2 tsp. chopped fresh rosemary
1/2 tsp. salt
2 Tbsp. fresh lemon juice
1/4 cup vegetable broth
Heat the oil in a large non-stick skillet over medium high heat. Add onions; saute’ 3 minutes or until tender. Add beans; saute’ one minute.
Place bean mixture and remaining ingredients in a food processor; process until smooth.
Yield: 1 1/2 cups
From Cooking Light Magazine, June 2005