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Garbanzo Bean Dip W/Meyer Lemon and Rosemary

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“Lake Sonoma Winery Recipe by Chef Robin Lehnhoff-McCray”
READY IN:
15mins
SERVES:
4
YIELD:
1 4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ingredients (except for oil) in food processor. Pulse until smooth. Slowly add olive oil. Store dip in the refrigerator until ready to serve. Serve with baked pita chips or crostini.

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