Bruschette with Chickpea Purée and Arugula
Crispy toasted country bread slices topped with a smooth, lemony chickpea purée and fresh arugula salad. A delicious Mediterranean-inspired appetizer that combines creamy, crunchy, and peppery flavors.
6 servings
37 min
Ingredients
- •6 slices country bread
- •2 tablespoons olive oil
- •1 can chickpeas
- •⅓ cup water
- •2 tablespoons olive oil
- •1½ tablespoons fresh lemon juice
- •½ teaspoon salt
- •2 cups arugula salad
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 425°F.
10 min
- 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.
12 min
- 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).
10 min
- 4.
Spread toasts with chickpea purée and serve topped with arugula salad.
5 min