Whipped Chickpea, Spinach And Potato Spread For Crostini
1 sweet baguette, cut into 1/4" thick slices
3 Tbs olive oil
a couple pinches of salt
1 large clove of garlic
Ingredients for the Spread
1 cup of dried chickpeas, rinsed and picked over
1 small new potato (Yukon Gold, or
Yellow fin, etc.) Peeled and quartered.
5-6 handfulls of fresh spinach, washed well
1 small red onion, chopped, ( a must)
Zest of 1 lemon
Juice from 1/2 lemon, Appox.
Salt and Pepper
1/4 cup of extra virgin olive oil( I used more)
Toss the bread slices with the olive oil and salt.
Arrange on a single layer and bake in a 350 degree oven and bake till golden.
Cool for a few minutes then rub each slice with the garlic.
Soak the beans overnight, Drain and refill the water to cover the beans by an inch.
Bring to a boil, reduce the heat and simmer until tender.
Add the potato and cook for another 10 minutes. Drain.
Add a splash of olive oil to a skillet and add the spinach, cook for about 10-20 seconds, Remove and season with salt and pepper.
Combine the spinach, chickpeas, potato and 1/4 cup of the red onions in the processor.
With the machine running drizzle in the olive oil.
Mixture will be on the dry side. Add some water by the Tbs until the spread is creamy.
Add the lemon juice and zest.
Place a spoonful on each piece of crostini and drizzle with some additional olive oil.