Hummus and Artichoke Sandwich

Yield: Makes 4 servings (serving size: 1 open-faced sandwich)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 256
  • Fat: 11g
  • Saturated fat: 3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 9g
  • Carbohydrate: 32g
  • Fiber: 2g
  • Cholesterol: 8mg
  • Iron: 3mg
  • Sodium: 618mg
  • Calcium: 73mg

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.
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