Chickpea Rosemary Dip - cooking recipe

Ingredients

2 (15 ounce) cans chickpeas, drained (garbanzo beans)
6 ounces roasted red peppers, drained well and coarsely chopped
1/2 lemon, juice of
2 garlic cloves, cracked away from peel
4 sprigs fresh rosemary, leaves stripped from stems
coarse salt
fresh ground black pepper
2 tablespoons extra virgin olive oil, eyeball it as you drizzle it into recipe

Preparation

Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
Remove smooth spread to a serving bowl and serve with veggies.