Serves6 (first course)
- Active time:50 min
- Start to finish:1 1/2 hr
November 2004
For toasts
-
6
(3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
-
2
tablespoons
olive oil
For topping
-
1
(19-oz) 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
Make toasts:
-
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.
Make chickpea purée:
-
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).
Cooks' note: Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving.
