RECIPE

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

A healthy bite for your next party that’s quick to put together, this is also a great afternoon snack. Serve with Lemon Pepper Chicken Tenders and Spinach and Artichoke Stuffed Portobellos.

Ingredients

  • 2 cans chickpeas (15 ounces), drained
  • 1 small jar roasted red peppers (6 ounces), 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 (EVOO)
  • 1 package flat breads, Everything flavor
  • 1 pint grape tomatoes, rinsed
  • 1 zucchini, sliced into 1/4-inch disks

Preparation

Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in two tablespoons EVOO (eyeball it).


Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes and zucchini disks.

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