Ingredients:
|
Directions:
Coarsely chop 1 of the peppers. Slice the 2 remaining peppers into 1/8-1 ½-inch pieces and reserve. Transfer the chopped pepper into the bowl of a food processor. Add 2 teaspoons of the garlic purée and process until smooth. Add the chickpeas, lemon juice, tahini paste, olive oil and salt, process until smooth. Transfer to a bowl and set aside.
Heat oven to 300 degrees. Arrange the bread slices on 2 baking sheets. Place the bread slices in the over to dry out and toast slightly, about 5 to 7 minutes. Transfer to a wire rack to cool. Spread the slices with some of the mixture and garnish with the red pepper strips and a dollop of the garlic purée. |
|