6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil
1 (19-ounce) can chickpeas, rinsed and drained (2 cups)
1/3 cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
Chopped arugula salad
Directions
Put oven rack in middle position and preheat oven to 425°F.
Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Spread toasts with chickpea purée and serve topped with arugula salad.
