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

Vegetarian
Vegan
Dairy Free
Health score
22%
Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs
10 min.
8
150kcal

Suggestions

This chickpea, roasted pepper, and rosemary spread is a delicious and healthy appetizer or snack option that is sure to impress your guests or family. With a blend of garbanzo beans, roasted red peppers, lemon juice, garlic, rosemary, and extra-virgin olive oil, this spread is packed with flavor and nutritious ingredients. The surrounding flatbreads, grape tomatoes, and zucchini disks provide the perfect vehicles for enjoying this tasty treat. This recipe is not only vegetarian and vegan-friendly but also dairy-free, making it a versatile option for various dietary preferences and restrictions.

The preparation of this dish is simple and straightforward, requiring just a food processor and a few common kitchen tools. The result is a flavorful spread with a beautiful presentation that is perfect for any occasion, whether a casual get-together with friends or a more formal gathering. The combination of ingredients creates a unique and satisfying taste experience that is sure to be a crowd-pleaser.

In addition to its delicious flavor and versatility, this recipe also boasts impressive nutritional benefits. The chickpeas provide a good source of plant-based protein and fiber, while the roasted red peppers add a boost of vitamin C and antioxidants. The garlic and rosemary contribute to the spread's flavor and offer potential health benefits, such as improving immune function and promoting healthy digestion. Overall, this recipe is a tasty and nutritious choice that you can feel good about serving to your loved ones.

Ingredients

  • 30 ounce garbanzo beans drained canned (garbanzo beans)
  • servings pepper black freshly ground
  • package flat parsely 
  • cloves garlic 
  • pint grape tomatoes rinsed
  • 0.5  juice of lemon juiced
  • tablespoons olive oil extra virgin extra-virgin
  • small jar roasted peppers red drained coarsely chopped well
  •  rosemary leaves fresh
  •  zucchini sliced into 1/4 inch disks

Equipment

  • food processor
  • bowl

Directions

  1. Watch how to make this recipe.
  2. 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.
  3. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.

Nutrition Facts

Calories150kcal
Protein16.4%
Fat33.82%
Carbs49.78%

Properties

Glycemic Index
31.54
Glycemic Load
4.73
Inflammation Score
-7
Nutrition Score
12.601304347826%

Flavonoids

Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.55mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.06mg
Myricetin
0.09mg
Quercetin
0.52mg

Nutrients percent of daily need

Calories:149.73kcal
7.49%
Fat:5.94g
9.14%
Saturated Fat:0.77g
4.83%
Carbohydrates:19.68g
6.56%
Net Carbohydrates:13.41g
4.88%
Sugar:2.22g
2.47%
Cholesterol:0mg
0%
Sodium:883.32mg
38.41%
Protein:6.48g
12.96%
Manganese:1.08mg
53.97%
Vitamin C:33.43mg
40.52%
Vitamin B6:0.68mg
33.9%
Fiber:6.26g
25.05%
Vitamin A:793.99IU
15.88%
Copper:0.27mg
13.57%
Folate:49.12µg
12.28%
Potassium:429.05mg
12.26%
Phosphorus:118.96mg
11.9%
Magnesium:45.25mg
11.31%
Iron:1.98mg
10.98%
Vitamin K:8.01µg
7.63%
Calcium:68.11mg
6.81%
Zinc:1.01mg
6.7%
Vitamin E:0.86mg
5.71%
Vitamin B1:0.08mg
5.34%
Vitamin B5:0.45mg
4.49%
Vitamin B3:0.85mg
4.25%
Vitamin B2:0.07mg
3.83%
Selenium:2.42µg
3.45%
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