Preheat broiler. Brush slices of baguette with 2 TBSP olive oil. Place on sheet pan and broil until they just begin to brown on edges. Be careful not to overcook!
Mince and mash the garlic and salt to make a paste.
In a food processor fitted with the metal blade, pulse the garbanzo (ceci) beans with garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Pulse until the mixture is smooth (scraping down the sides a couple of times). Season with salt and pepper to taste.
Spread the ceci bean puree on the bruschetta. Sprinkle with pine nuts, basil, and parsley.