Smoky Lemony Chickpea Crostini

1. 1

   Place all of the ingredients, minus the olive oil, in the bowl of a food processor, process until smooth (or leave slightly textured, if that's your preference). Run the processor while slowly adding the olive oil to emulsify. Turn out into a bowl and season to taste with salt. Let sit for 1 hour at room temperature or overnight in the refrigerator. Bring to room temperature and adjust salt if necessary, about 30 minutes before serving.

2. 2

   Toast slices of crusty bread and rub them with the cut side of a garlic clove before topping with chickpea dip.

* Per serving · 4 servings · Values may vary.

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