Hummus and Cherry Tomato Sandwiches
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 53 min.
Ready in
Ingredients
for
4
- For Hummus
- 3 cloves garlic cloves (peeled)
- 2 cups canned chickpeas (rinsed and drained)
- 4 Tbsps fresh lemon juice
- ½ tsp ground Cumin
- ¼ tsp ground cilantro
- 6 Tbsps Tahini (store bought sesame paste)
- salt (to taste)
- 4 Tbsps olive oil
- In Addition
- 1 red chili pepper (rinsed)
- 2 sprigs fresh rosemary
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- ½ lb cherry Tomatoes
- 1 clove garlic cloves (minced)
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 Baguette
- 2 Tbsps butter (softened)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Using a food processor, pulse garlic to roughly chop. Add 1 3/4 cups garbanzo beans (reserving 1/4 cup for topping), lemon juice, water, cumin, coriander, tahini, and oil process until smooth. Season to taste with salt. Transfer to serving bowl, cover and chill for at least 30 minutes until set.
2.
Cut the chili pepper into rings, removing the seeds. Rinse the herbs and gently shake dry. Pluck the leaves and roughly chop. Rinse the cherry tomatoes and cut in half.
3.
In a small bowl, combine the peppers, herbs, and cherry tomatoes and reserved garbanzo beans. Drizzle with oil and lemon juice, season with salt and pepper, toss to coat.
4.
Cut the baguette in half horizontally and cut each half in half. Spread butter on the cut side. In a hot skillet, grill the cut side of the baguette until golden brown.
5.
Spread hummus on the grilled side of the baguette and spoon the vegetable mixture over the hummus. Season with cracked pepper and serve.
