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

Ingredients

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