Chickpea and Garlic Sauce

2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice

Heat oil in a medium saucepan over medium heat. Add crushed garlic; saut? 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, minced garlic, fresh parsley, and lemon juice.

Serve immediately with oven roasted vegetables or pasta.
Adapted from cooking light.