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Bruschetta with Chick Pea Puree
Bruschetta with Chick Pea Puree
(Bruschetta con Purea di Fagioli Ceci)
 
 
Ingredients:
 
One 16-ounce can ceci beans (also called chickpeas and garbanzo beans), drained and rinsed
1/2 cup tahini
1/4 cup finely chopped red onion
2 garlic cloves
1/2 teaspoon kosher salt
1/4 cup olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon crushed red pepper flakes (use more or less to taste)
1 and 1/2 teaspoons honey
Kosher salt
Freshly ground black pepper
1 tablespoon roughly chopped, toasted pine nuts
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
Eight 1/2-inch thick slices sourdough or any Italian country-style bread
 
Directions:
 
Using the blade and flat side of a large, sharp knife on a cutting board, mince and mash the garlic and salt to make a paste.

In a food processor bowl fitted with a metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of olive oil, lemon juice, vinegar, red pepper, and honey.

Scrape down the sides of the bowl several times and pulse until the mixture is smooth.

Season to taste with salt and black pepper.

The texture of the paste should be that of spreadable peanut butter (if necessary, thin it with water and pulse again).

Spread the bean paste on the bruschetta.

Sprinkle with pine nuts, tarragon, and parsley.

Drizzle with olive oil. Makes 4 servings.
 
That's it!
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