Hummus and Artichoke Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (12-ounce) jar marinated baby artichoke hearts in oil |
1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained |
1 teaspoon tahini (roasted sesame seed paste) |
1/4 cup extra-virgin olive oil |
1 garlic clove |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup water |
4 olive bread slices |
1/4 cup sliced pepperoncini peppers |
1/4 cup chopped sun-dried tomatoes |
1/4 cup feta cheese |
Directions:
1. Preheat oven to 400°. Drain baby artichoke hearts, reserving 1 tablespoon oil. Toss artichokes with oil on a rimmed baking sheet; bake until dark brown, about 15 minutes. To prepare hummus: Combine chickpeas, tahini, olive oil, garlic clove, fresh lemon juice, salt, pepper, and 1/4 cup water in a food processor; process until smooth. Add additional water, if needed. Spread 2 tablespoons hummus on each of 4 olive bread slices; layer each slice evenly with artichokes, sliced pepperoncini peppers, chopped sun-dried tomatoes, feta cheese. Arrange open-faced sandwiches on baking sheet; bake until warmed through, about 3-5 minutes.
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