Crostini With Cream Of Chickpeas

Preparation:

Preparation: Drain the chickpeas from the conservation liquid, rinse them, then drain them well and transfer them to the electric mixer. Add the celery rib and the scraped carrot cut into small pieces and the garlic clove, then blend the various ingredients until the mixture is smooth and homogeneous. Collect it in a bowl, add the grated pecorino, the oil and season the preparation with a pinch of salt and a little freshly ground pepper. Finally, flavor it with the chopped aromatic herbs and the lightly toasted sesame seeds. Now remove the crust from the bread slices, divide them in half diagonally and let them toast lightly in a hot oven. Spread the prepared chickpea cream over the croutons and decorate each crouton with black olives.