Chickpea Pimiento Crostini

Slices of baguette are brushed with olive oil and toasted to make crostini. It is then topped with a chickpea-pimiento spread.

  • Servings: 12
Chickpea Pimiento Crostini

Source: Holiday Party Foods 2003, Special Issue 2003


  • 1 large clove garlic
  • 1 can (15 1/2 ounces) chickpeas, drained
  • 3 tablespoons pimientos, finely chopped, plus more for garnish
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1 tablespoon finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • Salt and freshly ground black pepper
  • Crostini


  1. Process garlic in the bowl of a food processor until finely chopped. Add chickpeas; pulse until crushed but not pureed, 7 to 8 pulses. Transfer to a small bowl. Add pimientos, olive oil, cumin, and parsley; stir to combine. Season with salt and pepper.

  2. Place about 1 tablespoon mixture on top of each crostini. Garnish with a parsley leaf and a slice of pimiento, and serve.


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