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Chickpea and Rosemary Dip with Zucchini Chips*

2 cans (15 ounces each) chickpeas (garbanzo beans), drained
1 small jar (6 ounces) roasted red peppers, drained and coarsely chopped
Juice of 1/2 lemon
2 cloves garlic, cracked away from the skin
4 stems fresh rosemary, leaves stripped from stems
Coarse salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil (eyeball it)
1 package “everything” flavor flat breads
1 pint grape tomatoes
1 zucchini, sliced into 1/8 inch discs

Combine chickpeas, roaster red pepper, lemon juice, garlic, rosemary, salt, and pepper in a food processor. Turn the processor on and stream in olive oil. Remove spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini.

St. Anthony Heart cooking demo, Rachel Ray