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

  • Yield : 8 to 10 appetizer portions
  • Prep Time : 10m
  • Ready In : 10m
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  • 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


Step 1

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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