Spicy Ceci Bean Puree on Bruschetta
CATEGORY: Appetize- Cold
This spread is the texture of hummus, but with the addition of herbs and pine nuts, has a slightly different flavor.  A great addition to any bruschetta bar!
3 garlic cloves
1/2 teaspoon sea salt
1 16-oz can garbanzo beans (known in Italy as ceci beans), drained and rinsed
1/3 cup tahini
1/4 cup finely chopped red onion
1/4 cup + 2 TBSP olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1/2 to 1 tablespoon crushed red pepper flakes (or to taste)
1 to 2 teaspoons honey (or to taste)
freshly ground black pepper
8 slices rustic baguette
1 tablespoon roughly chopped, toasted pine nuts
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley 

Preheat broiler.  Brush slices of baguette with 2 TBSP olive oil. Place on sheet pan and broil until they just begin to brown on edges.  Be careful not to overcook!

Mince and mash the garlic and salt to make a paste.

In a food processor fitted with the metal blade, pulse the garbanzo (ceci) beans with garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Pulse until the mixture is smooth (scraping down the sides a couple of times). Season with salt and pepper to taste.

Spread the ceci bean puree on the bruschetta. Sprinkle with pine nuts, basil, and parsley.