Chipotle Hummus on Toasted Bread - Series 6

What You'll Need
2, 15-ounce cans organic chickpeas, drained, rinsed well
1/3 cup sesame tahini
4 tablespoons fresh lemon juice
2-3 tablespoons extra virgin olive oil
2 teaspoons brown rice syrup
1/2 chipotle chile, split, seeded, finely minced
2 cloves fresh garlic, finely minced
1 teaspoon ground cumin
1/3 cup minced, fresh parsley
2 whole grain baguettes, sliced into 2-inch rounds
1/2 red bell pepper, roasted over an open flame, peeled, seeded, minced, for
garnish

Instructions
Combine beans, tahini, lemon juice, oil, syrup, chile, garlic and cumin in a
food processor or blender. Pulse until smooth, slowly adding water to
achieve a thick, creamy consistency. Transfer to a mixing bowl and season
to taste with salt. Stir in parsley. Cover tightly and refrigerate until
ready to serve.
Preheat oven to 400o and line a baking sheet with parchment. Arrange bread
slices on sheet and drizzle lightly with oil and sprinkle with salt. Bake
until crisp, 7-10 minutes. Spoon hummus generously onto toast slices and
garnish with roasted pepper. Makes 15-20 servings.
Note: Hummus can be made a day or two before the party and refrigerated. The toast is best made just before serving.