Bruschette with Chickpea Purée and Rocket

Ingredients for Bruschette with Chickpea Purée and Rocket

• 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf

• 2 tablespoons olive oil

• 1 (550g) can chickpeas, rinsed and drained (475ml )

• 80ml water

• 2 tablespoons olive oil

• 1 1/2 tablespoons fresh lemon juice

• 1/2 teaspoons salt

• Chopped rocket salad

How to make Bruschette with Chickpea Purée and Rocket

Put oven rack in middle position and preheat oven to 218°C.

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.

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).

Spread toasts with chickpea purée and serve topped with rocket salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.