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

• 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

1. Combine chick peas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
2. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
3. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.

chick peas, red peppers, lemon, garlic, rosemary, salt, extravirgin olive oil, flat breads, grape tomatoes, zucchini

Taken from www.foodnetwork.com/recipes/rachael-ray/chick-pea-roasted-pepper-rosemary-spread-flat-breads-grape-tomatoes-zucchini-discs-recipe.html (may not work)