Bruschette with Chickpea Purée and Arugula Recipe

Bruschette with Chickpea Purée and Arugula Recipe

  • 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
  • 2 tablespoons olive oil
  • 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
  1. Put oven rack in middle position and preheat oven to 425°F.
  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.
  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).
  4. Spread toasts with chickpea purée and serve topped with arugula salad.
Recipe of the Day|