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Bruschette with Chickpea Purée and Arugula

Name: Bruschette with Chickpea Purée and Arugula
Cuisine: italian
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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