Roasted Red Pepper Chickpea Dip

As I was making this recipe today, I thought it would be a good one to share! This is just a great chickpea dip that's easy to make (less than 10 minutes total) and is good as an appetizer or afternoon snack at work.

Ingredients:

2 cans chick peas (garbanzo beans) (15 ounces), drained

1 small jar roasted red peppers (6 ounces), drained well and coarsely chopped

1/2 lemon, juiced

2 cloves garlic, cracked away from peel

4 stems fresh rosemary, leaves stripped from stems

Coarse salt and freshly ground black pepper

2 tablespoons extra virgin olive oil (EVOO), eyeball it as you drizzle it into recipe

1 package flat breads, Everything flavor

1 pint grape tomatoes, rinsed

1 zucchini, sliced into 1/4-inch disks

any other veggies or other dipping items - I like baby carrots and red pepper strips.

Combine chick peas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in two tablespoons olive oil. Process until smooth.