Chickpea bruschetta

Recipe from: 12/1/2002 12:00:00 AM
hummus bruschetta

Ingredients 11
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1
    onion, finely chopped
  • a little olive oil
  • 3
    garlic cloves - crushed
  • 10
    ml
    ground cumin
  • pinch cayenne pepper
  • 410
    g
    tin chickpeas
  • salt and pepper
  • 45
    ml
    plain yoghurt (or more as needed)
  • juice of 1 lemon
  • finely chopped fresh coriander
  • 1
    loaf of french bread- sliced
 

Method

00:10
 
Fry onion in olive oil until soft. Add the garlic and the spices and fry for 5 minutes, until cooked and aromatic.

Rinse the tinned chickpeas under cold running water until all the canning liquid has washed away. Add the chickpeas to the spices.

Crush with a fork until all the peas are broken and the mixture resembles a coarse paté. Add salt and pepper and let it cool.

Add the yoghurt, lemon juice and fresh coriander.

Serve as a topping on bruschetta - toasted baguette. To toast the baguette, drizzle olive oil onto the bread slices of and toast under a hot grill.

Serve with a crisp green salad.

 

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