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Recipe courtesy of Rachael Ray

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

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 8 to 10 appetizer portions
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Ingredients

Directions

  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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