Hummus Artichoke And Tomato Pita Sandwich Food

ARTICHOKE HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.
• Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.

HUMMUS, ARTICHOKE, AND TOMATO PITA SANDWICH

Steps:

• Toast pita bread rounds (I just place them in my toaster over, two at a time).
• Spread 2 tbsp hummus on two of the toasted pitas.
• Sprinkle snipped green onions over hummus
• Divide drained artichokes and tomato slices and layer them on the pitas.
• Place 1 slice of gruyere on each
• For cold sandwich, place remaining pitas on top of each and serve.
• For warm sandwich, put the layered pita back in oven/toaster oven until cheese is melted. Place remaining 2 pitas on top and serve.

ARTICHOKE HUMMUS

Steps:

• Combine the chickpeas, artichokes, tahini, lemon juice, garlic, water, salt, cumin and red pepper flakes in a food processor and puree until smooth. Taste for seasoning.
• Transfer to a serving bowl and garnish with olive oil and fresh parsley. Serve alongside crudités or gluten-free pita chips.

AVOCADO, TOMATO, AND HUMMUS SANDWICH

Steps:

• Lay 4 of the slices of bread out on a plate.
• Slice the tomato into 8 slices and set aside.
• Cut the avocado in half and slice it longways into 4 pieces on each half and set aside.
• On each piece of bread that is already out, spread a tablespoon of hummus.
• Put two slices of avocado and tomato on top of each bread slice.
• Top each with the last slices of bread and cut in half.

SUN-DRIED TOMATO HUMMUS

Steps:

• Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
• Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.