Mmmm….We love chickpeas around here and crostini now that I think about it. Not to mention wine…which goes so well with this appetizer. So I was quite happy to find this recipe on The Yellow House site. For those of you who have not found this beautiful blog, you absolutely must pay them a visit. It is just gorgeous! The Yellow House folks found this recipe on the Robert Sinskey Vineyards site (another beautiful site). I knew I had to make it right away and luckily had all the ingredients I needed ready to go. I did alter the original recipe somewhat by adding in some lovely fresh cilantro. I really like the fresh taste of cilantro and it paired very well with this dish. I do wish that I had had some crusty bread to toast into crostini, but alas, I did not, so we settled for store-bought crostini toasts, which were also quite good. We poured a couple of glasses of wine, and perhaps a few more after that… 🙂 and enjoyed these fantastic little nibbles. Give them a try when you plan to open your next bottle of wine, you won’t be disappointed.
Smoky Lemon & Cilantro Chickpea Crostini
- 1 can (15.5 oz) of chickpeas-drained and rinsed
- 3 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika plus more to sprinkle over crostini once assembled with chickpea dip
- 1 teaspoon kosher salt (plus more to taste)
- 1 medium clove garlic, pressed
- 3 tablespoons chopped fresh cilantro
- 1/4 cup extra virgin olive oil
- fresh chives for garnish
- 1 loaf of crusty bread or package or crostini crackers
Place all of the ingredients, minus the olive oil, in the bowl of a food processor, process until smooth. Run the processor while slowly adding the olive oil to emulsify. Turn out into a bowl and season to taste with salt. Let sit for 1 hour at room temperature or overnight in the refrigerator. Bring to room temperature and adjust salt if necessary, about 30 minutes before serving.
Spread dip on any crostini cracker of your choice, or toast slices of crusty bread and rub them with the cut side of a garlic clove before topping with chickpea dip. Sprinkle crostini with smoked paprika and chives.