Polpo. Chickpea and anchovy crostini

The Polpo book is full of great little cichetti (small bites). This recipe really couldn't be simpler.

In fact its a bit of a cheek calling it a recipe but it always gets a pretty good reception. You can also adjust the ingredients to suit your taste.

The tahini gives a distinctive taste that is not everybody's cup of tea so dial it down a bit if you like.

I like a chunky-ish mix rather than a smooth hummus style finish but its entirely up to you.

Ingredients

400 can chickpeas

10 anchovy fillets plus some oil (tinned)

juice of half a lemon

handful flat leaf parsley chopped

1tbs tahini

black pepper

4 tbs extra virgin olive oil

1/2 french stick or ciabatta sliced diagonally and lightly toasted (or baked in the oven)

Method

Drain and rinse chickpeas, roughly chop anchovy, then add all to blender with a little of the anchovy oil - pulse, and add enough of the olive oil to create a chunky mix, no need for salt.

Spread

Comments

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