Bruschetta With Chickpea Puree And Chopped Arugula Salad

• For toasts
• 6 slices bread, from 1 round country loaf (7- to 8-inch)
• 2 tablespoons olive oil
• For topping
• 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

1. Make toasts: Put oven rack in middle position and preheat oven to 425u0b0F.
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. Make chickpea puree: 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. Assemble bruschette: Spread toasts with chickpea puree and serve topped with arugula salad.

bread, olive oil, chickpeas, water, olive oil, lemon juice, salt

Taken from www.food.com/recipe/bruschetta-with-chickpea-puree-and-chopped-arugula-salad-334284 (may not work)