Olive Hummus Sandwich
Cook Time : 20 minutes
4 servings
Ingredients for the Black Olive Hummus
- 1 3/4 cups cooked or 1-14 oz. can chickpeas, drained and rinsed
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 tbsp. tahini
- 1 tbsp. red wine vinegar
- 1/4 cup chopped fresh parsley
- 1 cup large California Black Ripe Olives
- 1 tbsp. capers
- Black pepper to taste
Ingredients for the Panini
- 8 slices whole grain sandwich bread
- 1 cup fresh baby spinach
- 1/2 cup roasted red pepper slices
- 12 to 16 large California Ripe Black Olives, sliced
- Olive oil
Directions
Make the Black Olive Hummus
- Place chickpeas, olive oil, lemon juice, tahini and vinegar into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
- Add parsley, California Black Ripe Olives, capers and black pepper to food processor bowl. Pulse just until finely chopped and incorporated into hummus. Transfer mixture to a bowl.
Make the Mediterranean Black Olive Hummus Panini Sandwiches
- Slather each bread slices with a thin layer of black olive hummus. Pair up slices and stuff each pair with a few baby spinach leaves, red pepper slices and California Ripe Black Olive slices.
- Lightly oil a large flat bottom skillet and place over medium heat. Working in batches if needed, place sandwiches in skillet and grill until browned on bottoms, about 3-4 minutes. Flip and grill until browned on opposite sides, about 3-4 minutes more.
