Return to Cauldron Home Page

Recipes
Appetizers
Beans & Legumes
Beverages
Breads
Desserts & Sweets
Fish & Shellfish
Meat
Miscellaneous
Pasta
Poultry
Rice & Grains
Salads & Dressings
Sauces & Relishes
Slow Cooker (Crockpot)
Soups & Stews
Vegetables

Please donate now to pay our monthly server fees:
Donate to The Cauldron
[More Info]

Community Menu
Community Home

Message Board
Board Home
Board Rules
Board Extras:
   Arcade
   Calendar
   Links

CauldronMUX [Client]
Sister Forums:
   Asatru Lore

Menu

Home
Site Info & Rules
Site Archives
Volunteers Needed
Advertise Here

Pagan Supplies
Buy Pagan Books
Buy Pagan Supplies

Books & Media
Books Home
Games Home
Music: Free | Pagan
Online Books
Pagan Book Browser
Reviews:
   Academic Books
   Divination Decks
   Fiction Books
   Pagan Books
   Speculative Books
   DVD & Videotape
Submit Review

Pagan Features
Article Library
Auctions
Chat Log Index
File Library
Humor
Lessons
Pagan Holidays
Pagan Primer
Pagan Rituals
Pagan Supplies
Pagan Youth
Polls
Reconstructionism
Spell Grimoire [Blog]
Web Resources

Pagan Living
Cauldron Cookbook
Take Political Action

Newsletter
Back Issues
Subscribe

Other Features
eCauldronMail
Greeting Cards
Syndicated Articles
World News/Opinion

Shopping
Cheap Web Hosting
Doxy's Bazaar
Witchcraft Course
Zazzle

Old Indexes
Article Index
Webcrafting Index

Network Sites
Cauldron and Candle
Cauldron's Grimoire
RetroRoleplaying
RetroRoleplaying: The Blog
Software Gadgets
The Terran Empire

Site Search
Google
Entire Web
The Cauldron

Member - Pagan Forum Alliance
Charter Member

Get Firefox! While this web site is designed to work in all major browsers, we recommend Firefox.

This site hosted on
a Linode VPS
Formerly hosted by

Why Use Dreamhost?

Site copyright
© 1998-2009
by Randall

Home > Pagan Living > Cauldron Cookbook > Rosemary and Chickpea Dip Search

Rosemary and Chickpea Dip

 

Submitted by LyricFox

Ingredients

2 teaspoons olive oil
1 cup chopped green onions
2 cloves garlic, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
2 tablespoons fresh lemon juice

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until tender. Add beans and garlic and sauté 1 minute. Place bean mixture and remaining ingredients in a food processor or blender and process until smooth. Place bean mixture in a bowl.

Cover and refrigerate 2-4 hours before serving.

Yield: 1 1/2 cups


Top | Home | Message Board | Site Info & Rules | Report Site Problems
Thanks to Cauldron Sponsors
(Sponsor The Cauldron!)

Cheap Web Hosting Report | Pagan & Magick Supplies
Witchcraft Course
Download Hundreds of Magic Spells