Whipped Chickpea, Spinach, and Potato Spread for Crostini
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Crostini
- 1 sweet baguette, cut into 1/4-inch thick slices
- 3 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1 large garlic clove, peeled
-
Chickpea spread
- 1 cup dried garbanzo beans, rinsed and picked over
- 1 small potato, peeled and quartered (Yukon Gold, Yellow Fin, etc)
- 4 -5 cups spinach, washed well
- 1 small red onion, chopped
- zest of one lemon
- 1⁄2 lemon juice
- salt and pepper
- 1⁄4 cup extra virgin olive oil
- warm water
- chives (to garnish) (optional)
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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