Hummus and Artichoke 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

Preparation

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.