Chick Pea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Ingredients:
2 (15-ounce) cans chick peas ( 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 |
Directions:
1. Combine chick peas, 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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