Bruschette with Chickpea Puree and Arugula

• 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
• 2 tablespoons olive oil
• 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
• Chopped arugula salad

1. Put oven rack in middle position and preheat oven to 425F.
2. Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil.
3. Bake until golden, about 12 minutes.
4. Slip off skins from chickpeas with your fingers (discard skins).
5. Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
6. Spread toasts with chickpea puree and serve topped with arugula salad.

bread from, olive oil, chickpeas, water, olive oil, lemon juice, salt, arugula salad

Taken from www.epicurious.com/recipes/food/views/bruschette-with-chickpea-puree-and-arugula-230961 (may not work)