Whipped Chickpea Spinach And Potato Spread For Crostini Recipes

WHIPPED CHICKPEA, SPINACH, AND POTATO SPREAD FOR CROSTINI

Steps:

• Prepare beans and potato:.
• Soak the garbanzos overnight.
• Drain soaking liquid, and refill with enough water to cover the beans by about an inch. Bring water to a boil, reduce heat, and allow to simmer until beans are tender.
• Add the potato to the pot (or cook it in another water-filled) until tender, another 10 minutes or so.
• Drain any extra water at this point and set beans/potato aside.
• Make crostini:.
• Preheat oven to 350.
• In a large bowl toss the baguette slices with the olive oil and salt.
• Arrange in a single layer on a baking sheet and place in the oven until golden, about 10 minutes.
• 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!
• Add a splash of olive oil to a hot skillet, and throw in the spinach.
• It should collapse within 10 or 20 seconds. Immediately remove from heat and salt to taste.
• 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.
• With the machine running drizzle in the olive oil. 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. Season carefully, if you under salt the flavor will be flat.
• If you need more acidity, and a bit more lemon juice.
• Put a spoonful of the spread on each crostini. Finish with a drizzle of good-quality extra-virgin olive oil, and a sprinkling of the red onions.