Lake Sonoma Winery Recipe by Chef Robin Lehnhoff-McCray
Ingredients:
3 cups garbanzo beans, drained
1 tablespoon fresh garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup fresh meyer lemon juice
1 teaspoon meyer lemon zest
1 -2 teaspoon fresh rosemary leaf, chopped
1/2 cup olive oil
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.
