CHICKPEA, ROASTED PEPPER AND ROSEMARY SPREAD WITH FLAT BREADS, GRAPE TOMATOES AND ZUCCHINI DISCS

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Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 to 10 appetizer portions

Number Of Ingredients 10

2 (15-ounce) cans chickpeas (garbanzo beans) drained
1 small jar, 6 ounces, roasted red peppers, drained well and coarsely chopped
1/2 lemon, juiced
2 cloves garlic, cracked away from peel
4 stems fresh rosemary, leaves stripped from stems
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, eyeball it as you drizzle it into recipe
1 package Everything flavor flat breads
1 pint grape tomatoes, rinsed
1 zucchini, sliced into 1/4 inch disks

Steps:

  • 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 surround with flat breads, grape tomatoes, and zucchini disks.

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