can (about 15 ounces) chickpeas, rinsed and drained
1
cup drained chopped roasted red pepper strips
1/4
cup olive oil
Salt and black pepper
1/2
cup drained pitted black olives
1/2
cup drained pimiento-stuffed green olives
24
(1/2-inch) toasted French bread slices
1. Add garlic to food processor while running. Add chickpeas and roasted pepper; process until paste forms. Add oil; process until smooth. Transfer chickpea mixture to medium bowl; season with salt and pepper. Cover and let stand 30 minutes.
2. Place black and green olives in clean food processor. Process, using on/off pulsing action, until olives are coarsely but evenly chopped.
3. Spread 2 tablespoons chickpea mixture on each bread slice. Spoon 1 tablespoon olive mixture in line down center of chickpea mixture. Serve at room temperature.
Note
Leftover chickpea mixture makes a great dip for fresh vegetables.
Tip
Chickpea and olive mixtures can both be prepared up to 2 days in advance. Store each one in an airtight container in the refrigerator.
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