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1
Prepare beans and potato:.
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2
Soak the garbanzos overnight.
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3
Drain soaking liquid, and refill with enough water to cover the beans by about an inch.
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4
Bring water to a boil, reduce heat, and allow to simmer until beans are tender.
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5
Add the potato to the pot (or cook it in another water-filled) until tender, another 10 minutes or so.
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6
Drain any extra water at this point and set beans/potato aside.
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7
Make crostini:.
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8
Preheat oven to 350.
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9
In a large bowl toss the baguette slices with the olive oil and salt.
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10
Arrange in a single layer on a baking sheet and place in the oven until golden, about 10 minutes.
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11
Remove from oven, let cool for a couple minutes and rub each crostini with the clove of garlic - don't go overbboard, raw garlic is strong!
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12
Add a splash of olive oil to a hot skillet, and throw in the spinach.
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13
It should collapse within 10 or 20 seconds.
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14
Immediately remove from heat and salt to taste.
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15
Combine the chickpeas, potato, spinach, 1/4 cup red onions, lemon zest and juice, and a few big pinches of salt in a food processor.
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16
With the machine running drizzle in the olive oil.
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17
Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency.
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18
Season carefully, if you under salt the flavor will be flat.
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19
If you need more acidity, and a bit more lemon juice.
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20
Put a spoonful of the spread on each crostini.
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21
Finish with a drizzle of good-quality extra-virgin olive oil, and a sprinkling of the red onions.
