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Gourmet

Bruschette with Chickpea Purée and Arugula

4.3

(9)

Image may contain Plant Food Produce Vegetable and Arugula
Bruschette with Chickpea Purée and ArugulaAndrea Fazzari

Recipe information

  • Total Time

    1 1/2 hr

  • Yield

    Makes 6 first-course servings

Ingredients

For toasts

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil

For topping

1 (19-ounce) can chickpeas, rinsed and drained (2 cups)
1/3 cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
Chopped arugula salad

Preparation

  1. Make toasts:

    Step 1

    Put oven rack in middle position and preheat oven to 425°F.

    Step 2

    Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.

  2. Make chickpea purée:

    Step 3

    Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).

  3. Assemble bruschette:

    Step 4

    Spread toasts with chickpea purée and serve topped with arugula salad.

TagsBruschettaToastSandwichChickpeaBean and LegumeVegetableArugulaLeafy GreensStarterDinnerVegetarianVeganDairy FreeNut FreeFood ProcessorGourmet
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