Bruschetta with Garbanzo Beans

This simple twist on a classic Italian bruschetta uses garbanzo beans to create a creamy spread on slices of toasted Italian bread.


14 oz can Garbanzo beans

1/2 cup roasted red peppers

1/2 cup goat cheese, crumbled

2 tbs olive oil

1 tbs tahini

Juice of 1/2 lemon

1/2 tsp cumin

1/2 tsp paprika

salt and pepper to taste

1 French baguette, sliced diagonally


Preheat oven to 400 degrees F.

Meanwhile, combine garbanzo beans, tahini, lemon juice, spices, salt and pepper, and combine in a food processor, pulsing and streaming in olive oil slowly.

Toast the sliced French baguette for about 7-8 minutes, until golden brown.

Assemble each bruschetta with a base of the garbanzo puree, a few slices of roasted red bell pepper, and top with crumbled goat cheese. Finish with a drizzle of olive oil (optional).