Crostini with Hummus and Roasted Red Peppers

Instructions

• 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