Bruschetta用鹰嘴豆酱

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I wouldn’t say I have a black thumb, but I certainly don’t have a green thumb. Every spring I get really excited about gardening. Besides the quality and convenience of produce from the backyard, I love to watch things grow. I especially enjoy watching seeds sprout, as the green shoot springs up and then slowly uncurls, stands tall, and spreads its first two leaves. I like creating something so impressive from almost nothing at all.

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新墨西哥州南部的园艺相对容易。我们越来越多的季节,从最后的霜冻到第一霜,从3月份延伸到11月。过水和霉菌肯定不是问题,因为它几乎从未下雨在这里。我们的土壤是硬皮包装的粘土,但建造一个小凸起的床并不难或昂贵。一层覆盖物和缺乏雨水在海湾保持大多数杂草。通过定时洒水系统,将花园保持超越初始种植的努力很少。

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Except for the bugs. Squash bugs always get my zucchini plants eventually. And last year I think grasshoppers ate more tomatoes than I did. This year, even worse, I bought a diseased tomato plant and it spread its fungus to the rest of the bunch. They’ll have to be pulled, I’m afraid.

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所以我希望潘桑拉,慢烤的西红柿,blts,pasta with tomatoes and fresh mozzarella, big pots of sauce to freeze, and a whole long list of other tomato recipes I love – this isn’t the year for that. Instead of topping grilled garlic-rubbed slices of鞑靼的国家面包with fragrant tomatoes from my garden, I’ll have to find other ideas.

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While nothing is going to live up to perfectly ripe summer tomatoes, I won’t complain about this chickpea spread. Something that could so easily be bland – a bowl of mashed beans – is kicked up with all sorts of good things, like tangy bits of red onion, spicy red pepper flakes, sweet balsamic vinegar, and tart lemon juice. Then it’s topped with crunchy toasted nuts and fresh herbs. It’s not garden-fresh tomatoes, but it’ll do in a pinch.

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One year ago:Stuffed Squash Flowers
Two years ago:Dried Fruit Compote
Three years ago:Sautéed Shredded Zucchini

Printer Friendly Recipe
Bruschetta with Spicy Chickpea Purée(改编自Rick Tramonto'sFantasticoviaepicurious)

8片仿古面包
4 garlic cloves, peeled and halved lengthwise
½ teaspoon kosher salt
1(16盎司CAN)鹰嘴豆,排水并冲洗
½小红洋葱,切碎
2 tablespoons extra virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1汤匙香醋
1 teaspoon crushed red pepper flakes (use more or less to taste)
½茶匙蜂蜜
Kosher salt and freshly ground black pepper
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh tarragon (optional)
1 tablespoon chopped fresh flat-leaf parsley
8个柠檬楔子

1. In the bowl of a food processor fitted with the metal blade, pulse the chickpeas, onion, 2 tablespoons of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.

2. Prepare gas or charcoal grill or preheat the broiler or a panini press. The heating elements or coals should be medium-hot. Cut the slices in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper. Grill or broil the bread, turning once, until lightly browned on both sides. Rub 1 side of the toasts with garlic.

3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon (if using), and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.

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Comments

  1. Unique idea- great spin!

  2. tomatoes are awesome but, so is tartine bread. Love this use of chickpeas.

  3. Love chcickpeas…they make a great bruschetta.

  4. This sounds wonderful and healthy to boot! Love it:-)

  5. yummers!!!! healthy, tasty treat! thanks for sharing!

  6. I must admit, I was wondering how this would be so significantly different than hummus, and it is! Love all those flavors you’ve got going on.

  7. dota2雷竞技 says:

    Cara - 原始食谱确实含有Tahini,但我不认为它与其他人的口味很顺利,我想要的整体味道。