Smoky Lemony Chickpea Crostini
- 2 cups cooked chickpeas
- 3 tablespoons fresh lemon juice
- 1 teaspoon sweet pimenton (smoked paprika)
- 1 teaspoon kosher salt (plus more to taste)
- 1 medium clove garlic, pressed
- 1/4 cup extra virgin olive oil
- Crusty bread
- Garlic
- Place all of the ingredients, minus the olive oil, in the bowl of a food processor, process until smooth (or leave slightly textured, if that's your preference). Run the processor while slowly adding the olive oil to emulsify. Turn out into a bowl and season to taste with salt. Let sit for 1 hour at room temperature or overnight in the refrigerator. Bring to room temperature and adjust salt if necessary, about 30 minutes before serving.
- Toast slices of crusty bread and rub them with the cut side of a garlic clove before topping with chickpea dip.
chickpeas, lemon juice, sweet, kosher salt, clove garlic, extra virgin olive oil, crusty bread, garlic
Taken from www.epicurious.com/recipes/member/views/smoky-lemony-chickpea-crostini-50137137 (may not work)