Bruschette with Chickpea Purée and Arugula

Name: Bruschette with Chickpea Purée and Arugula
Yield: 4 servings
Ingredients: 1 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf; 1 2 tablespoons olive oil; 1 1 (19-ounce) can chickpeas, rinsed and drained (2 cups); 1 1/3 cup water; 1 2 tablespoons olive oil; 1 1 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoon salt; 1 Chopped arugula salad

From the kitchen of Carly

Crispy bread topped with silky chickpea purée that tastes lighter than it has any right to be. The lemon cuts through the richness while peppery arugula adds just enough bite. Simple, satisfying, and ready in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
12 tablespoons olive oil
11 (19-ounce) can chickpeas, rinsed and drained (2 cups)
11/3 cup water
12 tablespoons olive oil
11 1/2 tablespoons fresh lemon juice
11/2 teaspoon salt
1Chopped arugula salad

Instructions

Put oven rack in middle position and preheat oven to 425°F.
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.
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).
Spread toasts with chickpea purée and serve topped with arugula salad.