1. Preheat oven to 400°F. 2. Process garlic in the bowl of a food processor until finely chopped. 3. Add chickpeas; pulse until crushed but not pureed, 7-8 pulses. 4. Transfer to a small bowl. 5. Add pimentos, olive oil, cumin and parsley, stir to combine. 6. Season with salt and pepper. 7. Set aside. 8. Make bruschetta: 9. Slice your bread 1/2" wide and place on cookie sheet and lightly toast on both sides. 10. Peel large garlic clove and rub it over 1 side of bread concentrating on edge and middle. 11. Place 1 Tablespoon mixture on top of each bruschetta. 12. Garnish with a parsley leaf and a slice of pimiento, and then serve. 13. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
