Olive Hummus Sandwich

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


Make the Black Olive Hummus

  1. 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.
  2. 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

  1. 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.
  2. 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.
Recipe by:

Connoisseurus Veg