I found this crushed chickpea bruschetta recipe from the brilliant guys over at Kitchen of Friends, itâ€™s one of my favourite food blogs, Iâ€™ve tried at least three of their recipes.
Now, Iâ€™ve seen several recipes for chickpea bruschetta, most are a variation of an appetizer from Mario Bataliâ€™s Babbo restaurant.
Crushing the chickpeas here eliminates the possibility of having the little round peas roll off the bread, chickpeas stay on the bread where they belongs.
Sun-dried tomatoes, spring onions, parsley, and dried rosemary are what was used in this recipe, with a light oil and lemon juice dressing.
This bruschetta makes for a great appetizer if youâ€™re hosting a party â€“ just try not to eat it all before your guests arrive.
Itâ€™s simple, super easy to make and favourite spices are easily incorporated, it’s one of those recipes you make your own.
Confession time; I ate one… then I had to have another, and then one more, just another one…
An entire plate gone!