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| Chickpea Pimiento Crostini |
| 1 can (15 1/2 ounces) chickpeas, drained |
| 3 tablespoons pimientos, finely chopped, plus more for garnish |
| 1/4 cup extra-virgin olive oil |
| 3/4 teaspoon ground cumin |
| 1 tablespoon finely chopped fresh flat-leaf parsley, plus leaved for garnish |
| Salt and freshly ground black pepper |
| 1. Process garlic in the bowl of a food processor until finely chopped. Add chickpeas; pulse until |
| crushed but not puréed, 7 to 8 pulses. Transfer to a small bowl. Add pimientos, olive oil, cumin, |
| and parsley; stir to combine. Season with salt and pepper. |
| 2. Place about 1 tablespoon mixture on top of each crostini. Garnish with a parsley leaf and a |
| slice of pimiento, and serve. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated