Whipped Chickpea, Spinach, and Potato Spread for Crostini

"A remix of Judith Barrett's version - Fagioli, page 36. hs note:I like the taste and texture of beans cooked from scratch, but I don't see why you couldn't make this using canned chickpeas. Start with two 14-ounce cans, drained and rinsed. Cook the potato on its own. This should get you in the ballpark."
 
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Ready In:
40mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Prepare beans and potato:

  • Soak the garbanzos overnight.
  • Drain soaking liquid, and refill with enough water to cover the beans by about an inch. Bring water to a boil, reduce heat, and allow to simmer until beans are tender.
  • Add the potato to the pot (or cook it in another water-filled) until tender, another 10 minutes or so.
  • Drain any extra water at this point and set beans/potato aside.
  • Make crostini:

  • Preheat oven to 350.
  • In a large bowl toss the baguette slices with the olive oil and salt.
  • Arrange in a single layer on a baking sheet and place in the oven until golden, about 10 minutes.
  • Remove from oven, let cool for a couple minutes and rub each crostini with the clove of garlic - don't go overbboard, raw garlic is strong!
  • Add a splash of olive oil to a hot skillet, and throw in the spinach.
  • It should collapse within 10 or 20 seconds. Immediately remove from heat and salt to taste.
  • Combine the chickpeas, potato, spinach, 1/4 cup red onions, lemon zest and juice, and a few big pinches of salt in a food processor.
  • With the machine running drizzle in the olive oil. Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency. Season carefully, if you under salt the flavor will be flat.
  • If you need more acidity, and a bit more lemon juice.
  • Put a spoonful of the spread on each crostini. Finish with a drizzle of good-quality extra-virgin olive oil, and a sprinkling of the red onions.

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