Chickpea Pimiento Crostini

[Guest guest]

Chickpea Pimiento Crostini

 

Serves 10 to 12

 

 

1 large clove garlic

1 can (15 1/2 ounces) chickpeas, drained

3 tablespoons pimientos, finely chopped, plus more

for garnish

1/4 cup extra-virgin olive oil

3/4 teaspoon ground cumin

1 tablespoon finely chopped fresh flat-leaf parsley,

plus leaved for garnish

Salt and freshly ground black pepper

Crostini

 

1. Process garlic in the bowl of a food processor

until finely chopped. Add chickpeas; pulse until

crushed but not puréed, 7 to 8 pulses. Transfer to a

small bowl. Add pimientos, olive oil, cumin, and

parsley; stir to combine. Season with salt and pepper.

 

 

2. Place about 1 tablespoon mixture on top of each

crostini. Garnish with a parsley leaf and a slice of

pimiento, and serve.

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

- We Remember

9-11: A tribute to the more than 3,000 lives lost

http://dir.remember./tribute