This melding of Spanish and Middle Eastern influences is ideal for impromptu gatherings. Hummus can be also made in advance and crostini assembled just prior to serving.
Drain chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, garlic, lemon juice, parsley, cumin, red pepper, salt and turmeric in food processor; cover. Process until smooth (stop machine and scrape sides, if needed). Add reserved liquid; process until desired consistency
Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides
Spread each bread slice with a spoonful of the hummus. Place a shaving of cheese on top. Garnish each with a strip of roasted red pepper