Creamy Avocado and Chickpea Bruschetta

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Plated Avocado Bruschetta crop

These Creamy Avocado and Chickpea Bruschette are a perfect hors d’oeuvres for entertaining. They are ever so easy to make, delicious, and remarkably healthy. The lime juice along with avocado, chickpeas, and cilantro, combine to make a delightful and unique spread.

Both breadWe brush olive oil on both sides of the bread and bake it in the oven.

Chickpea and avocado in food processorIMG_2494All the ingredients are added to the food processor.

Creamy Avocado and Chickpea Bruschetta
8 to 10 servings

1 baguette, cut into ¾-inch slices
5 tablespoons, plus 1 teaspoon extra virgin olive oil
2 cloves garlic, each cut in half
One 15-ounce can organic garbanzo beans, rinsed and drained
1 1/2 tablespoons fresh lime juice
1 ripe avocado, halved and pitted
Sea salt
Freshly ground black pepper
1 tablespoon chopped cilantro
1 small bunch baby arugula

Preheat the oven to 425°F.

Place the bread slices on a rimmed baking sheet. Brush both sides of the bread with 3 tablespoons of the olive oil. Bake in the oven for 6 minutes. Remove and rub the surface of each toast with 2 halves of the garlic cloves and set aside.

Meanwhile, in a food processor combine the chickpeas, 2 tablespoons plus 1 teaspoon of olive oil, the 2 remaining garlic halves, and the lime juice, and pulse until the mixture turns into a stiff paste. Scoop out the avocado flesh and add it to the chickpea mixture. Add 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and the cilantro, and pulse again until smooth. 

Spread the avocado and chickpea mix generously on each toast. Top each one with a few of the arugula leaves and serve.

Plated avocado chickpea bruschetta touched up (1)

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