Our local library has been hosting a summer concert series, and for the past few weeks we’ve gone and had a little picnic dinner and listened to the music. It’s been so cute to see Jane get into the music, she sat with her little box of snacks and clapped at the end of each song. Last week I wanted to make a few simple snacks that we could transport for our picnic, and I got a craving for a savory crostini. This recipe was made with a rather loose plan of blending a few pantry ingredients together in my food processor and crossing my fingers it came out delicious. I’m happy to report, the experiment was a success! The sun-dried tomato chickpea spread has a lot of the Mediterranean flavors of a white bean dip, but a bit more of the texture of a rustic hummus. It tasted really fresh and delicious for a summer snack, but I’m going to keep this recipe in my back pocket for some easy holiday entertaining appetizers too! Get the full recipe below: 
- 1 15-ounce cans chickpeas, drained and rinsed
- ½ Cup of olive oil
- Juice of one lemon
- 2 garlic cloves, minced
- 2 tablespoons flat leaf parsley, plus more for garnish
- ¼ cup grated Parmesan cheese
- 4 large sun-dried tomatoes, divided
- Salt and pepper
- Red Pepper Flakes (optional)
- Baguette for serving
- In a food processor, combine chickpeas with olive oil and lemon juice, minced garlic, fresh parsley parmesan cheese, and 2 of the large sundried tomatoes.
- Pulse to combine for 1-2 minutes; the texture should be smooth a few remaining larger chunks of chickpeas. Season to taste with salt and pepper.
- Before serving, lightly brush baguette slices with olive oil and season with salt and pepper before grilling or broiling to toast.
- Spread the chickpea dip on the warm toasts, and top with thinly sliced pieces of the remaining two large sun-dried tomatoes.
- Garnish with additional parsley and red pepper flakes (optional).
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