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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on January 17, 2013

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    A good way to get your kids to eat beans.I used a bit more of the red peppers just because I love them so much.

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  • on January 11, 2011

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    Very easy to make. An affordable, healthy snack. I did use more olive oil for the consistancy I prefer. I used a pound of dried beans vs. canned so had to adjust the quanties accordingly.

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  • on March 16, 2009

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    I made this recipe from Rachael's cookbook, 30 Minute Meals Get Togethers. It is full of flavor with just the right amount of tangyness from the lemon.

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  • on December 21, 2008

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    This spread is very good if you like Rosemary. The Rosemary flavor is very strong. I found that it needed more oil than the recipe called for. Other than that it's a nice appetizer - something different.

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  • on August 14, 2007

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    I made this last Friday night with one change: I used white (canellini beans instead of chickpeas. I had some friends over for a BBQ and I was trying to do some healthy appetizers. I served this with flatbread and topped the dip with a sprinkling of fresh chives before serving. Almost everyone loved it... I barely got to taste it!

    Easy, economical, made with ingredients that I normally have on hand (as usual, for Rachel's recipes. For those who were unhappy, I wonder if you used a food processor? You really need to make this with food processor to get that smooth texture... and make sure to add enough salt! Yummy!

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  • on March 12, 2006

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    quick and delicious

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  • on January 29, 2006

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    I make this dip whenever I'm asked to bring an appetizer anywhere and people always ask me to share the recipe. Really, it is the perfect recipe--tasty, easy and healthy.

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  • on April 20, 2005

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    This was so easy to make and very delicious. Will be using this a lot when i entertain.

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  • on April 06, 2005

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    This was a hit at my party. The color is gorgeous and appealing and it's wonderful the next few days for sandwiches. BUT I will put less garlic next time. It dominated the flavor.

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  • on March 30, 2005

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    I made this recipe this past weekend. I had so much of it that I brought it to a dinner party on Saturday night, as well as my Easter dinner. It looked great arranged on the platter but didn't go over well at all. I served it to two different groups with two very different palates and it didn't get touched either time. The flavor of the rosemary was very strong and the rest of it was just very bland. I wouldn't make this recipe again.

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