Bruschetta With Chickpea Puree And Chopped Arugula Salad - cooking recipe

Ingredients

For toasts
6 slices bread, from 1 round country loaf (7- to 8-inch)
2 tablespoons olive oil
For topping
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

Preparation

Make toasts: Put oven rack in middle position and preheat oven to 425\u00b0F.
Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Make chickpea puree: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Assemble bruschette: Spread toasts with chickpea puree and serve topped with arugula salad.