Fw: Chick Pea, Roasted Pepper and Rosemary Spread

[Guest guest]

 

 

 

This is from Rachel Ray's 30 minute meals show on the food channel:

 

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

Prep Time: 10 minutes

Yield: 8 to 10 appetizer portions

 

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 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.