Ricotta Chickpea Dip

    5 minutes

    A very quick and tasty dip made of tinned chickpeas, ricotta cheese, lemon juice and fresh rosemary leaves.

    4 people made this

    Serves: 4 

    • 1 can (400g) chickpeas in brine, drained
    • 80g ricotta cheese
    • 1 teaspoon lemon juice
    • fresh rosemary (the leaves from about 3 10cm pieces)

    Preparation:5min  ›  Ready in:5min 

    1. Put all ingredients through a food processor until smooth.
    2. Serve with pita bread.

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