Bruschetta With Spicy Ceci Bean Purée
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
59
Sourness
35
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Tahini2 tbsps
Lemon Juice (fresh)1 tbsp
Balsamic Vinegar1.5 tsps
Honey1 tbsp
Tarragon (chopped fresh)Directions:
1
Season to taste with salt and black pepper
2
On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste
3
In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey
4
Scrape down the sides of the bowl several times and pulse until the mixture is smooth
5
Season to taste with salt and black pepper
6
The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again
7
Spread the bean paste on the bruschetta
8
Sprinkle with pine nuts, tarragon, and parsley
9
Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta
10
On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste
11
In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey
12
Scrape down the sides of the bowl several times and pulse until the mixture is smooth
13
The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again
14
Spread the bean paste on the bruschetta
15
Sprinkle with pine nuts, tarragon, and parsley
16
Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta