Crostini with Sun-Dried Tomatoes and Chickpeas

By eliorakiah

Ingredients

• Crostini
• 1 baguette, cut into 24 diagonal slices 1/3 inch thick
• 2 tbsp extra-virgin olive oil
• Dip
• 1 large garlic clove
• 1 (15 1/2 oz) can chickpeas (garbanzo beans), drained and rinsed
• 3 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup oil packed sun-dried tomatoes, drained and coarsely chopped
• 2 tbsp dried basil leaves
• 2 tbsp dried Italian parsley
• Lemon zest for garnish

Details

Servings 24

Preparation

Step 1

To Make the Crostini
Preheat the oven to 375. Place the baguette slices in a single layer on a baking sheet, and lightly brush with oil. Toast in the oven until golden, about 8 minutes. (You can toast the bread 1 day ahead. Cool, then store airtight at room temperature.)

To Make the Dip
Mince the garlic in a food processor. Add the chickpeas, lemon juice, 2 tbsp water, salt, and pepper. Process until the mixture is almost smooth. With the machine running, gradually blend in the oil. Process until the mixture is completely smooth, scarping down the sides of the work bowl occasionally. Add the sun-dried tomatoes and dried herbs. Blend until the tomatoes and herbs are finely chopped. (The dip can be made 1 day ahead. Cover and refrigerate.) To serve, spoon 1 tsp of the dip on each crostini, and garnish with lemon zest or fresh herbs.