ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hummus and Artichoke Sandwich

Photo: Quentin Bacon
Yield Makes 4 servings (serving size: 1 open-faced sandwich)

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

Nutrition 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

How to Make It

  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.