Directions:
- Preheat oven to 400°F.
- Process garlic in the bowl of a food processor until finely chopped.
- Add chickpeas; pulse until crushed but not pureed, 7-8 pulses.
- Transfer to a small bowl.
- Add pimentos, olive oil, cumin and parsley, stir to combine.
- Season with salt and pepper.
- Set aside.
- Make bruschetta:.
- Slice your bread 1/2 wide and place on cookie sheet and lightly toast on both sides.
- Peel large garlic clove and rub it over 1 side of bread concentrating on edge and middle.
- Place 1 Tablespoon mixture on top of each bruschetta.
- Garnish with a parsley leaf and a slice of pimiento, and then serve.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.92 Kcal (297 kJ) | ||
| Calories from fat | 52.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 2.15mg | 1% | |
| Sodium | 76.85mg | 3% | |
| Potassium | 28.79mg | 1% | |
| Total Carbs | 3.81g | 1% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 412.57 Kcal (1727 kJ) | ||
| Calories from fat | 302.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.66g | 9% | |
|---|---|---|---|
| Cholesterol | 12.48mg | 1% | |
| Sodium | 447.05mg | 3% | |
| Potassium | 167.49mg | 1% | |
| Total Carbs | 22.17g | 1% | |
| Sugars | 1.78g | 1% | |
| Dietary Fiber | 1.54g | 1% | |
| Protein | 6.45g | 2% | |
| Vitamin C | 5.7mg | 2% | |
| Iron | 1mg | 1% | |
| Calcium | 44.6mg | 1% | |
* 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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