Chick Pea, Roasted Pepper And Rosemary Spread With Flat Bread
By á-170456
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Ingredients
- 2 cans chick peas - (15 oz ea) drained
- 1 small jar roasted red peppers - (6 oz) drained well, and coarsely chopped
- 1/2 lemon juiced
- 2 garlic cloves cracked away
- from peel
- 4 stems fresh rosemary leaves stripped
- Coarse salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 package Everything flavor flat breads
- 1 pint grape tomatoes rinsed
- 1 zucchini sliced 1/4" disks
Details
Servings 8
Preparation
Step 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.
This recipe yields 8 to 10 appetizer servings.
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