- 2 garlic cloves
- 1/2 teaspoon kosher salt
- One 16-ounce can ceci beans (also called chickpeas and garbanzo beans), drained and rinsed
- 1/2 cup tahini
- 1/4 cup finely chopped red onion
- 1/4 cup olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon crushed red pepper flakes (use more or less to taste)
- 1 1/2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 8 slices Rick's Basic Bruschetta
- 1 tablespoon roughly chopped, toasted pine nuts
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh flat-leaf parsley
- 8 lemon wedges
- On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
- In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
- Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.