Hummus and Artichoke Sandwich

Photo: Quentin Bacon


Makes 4 servings (serving size: 1 open-faced sandwich)

Nutritional Information

Calories 256
Fat 11 g
Satfat 3 g
Monofat 5 g
Polyfat 1 g
Protein 9 g
Carbohydrate 32 g
Fiber 2 g
Cholesterol 8 mg
Iron 3 mg
Sodium 618 mg
Calcium 73 mg


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


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.

Geoffrey Zakarian,

The National and The Lambs Club, New York, NY,


March 2011
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