Directions:
- 1. 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.
- 2. 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.
- 3. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.05 Kcal (1750 kJ) | ||
| Calories from fat | 299.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.29g | 51% | |
|---|---|---|---|
| Sodium | 720.54mg | 30% | |
| Potassium | 227.58mg | 5% | |
| Total Carbs | 30.61g | 10% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 9.07g | 36% | |
| Protein | 11.64g | 23% | |
| Vitamin C | 23mg | 38% | |
| Iron | 2.7mg | 15% | |
| Calcium | 78.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 205.37 Kcal (860 kJ) | ||
| Calories from fat | 147.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.35g | 51% | |
|---|---|---|---|
| Sodium | 353.97mg | 30% | |
| Potassium | 111.8mg | 5% | |
| Total Carbs | 15.04g | 10% | |
| Sugars | 2.91g | 24% | |
| Dietary Fiber | 4.45g | 36% | |
| Protein | 5.72g | 23% | |
| Vitamin C | 11.3mg | 38% | |
| Iron | 1.3mg | 15% | |
| Calcium | 38.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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