Bruschette with Chickpea Purée and Arugula
['6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf', '2 tablespoons olive oil', '1 (19-ounce) can chickpeas, rinsed and drained (2 cups)', '1/3 cup water', '2 tablespoons olive oil', '1 1/2 tablespoons fresh lemon juice', '1/2 teaspoon salt', 'Chopped arugula salad']
Put oven rack in middle position and preheat oven to 425°F.
Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Spread toasts with chickpea purée and serve topped with arugula salad.
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