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Hummus and Artichoke Sandwich

Hummus and Artichoke Sandwich Photo: Quentin Bacon; Stylist: Sarah Cave

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


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.


  • Yield: Makes 4 servings (serving size: 1 open-faced sandwich)

Nutritional Information

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

Good to Know

Hummus adds a creamy texture and healthy dose of dietary fiber to this savory sandwich.

 

This Recipe Is

Geoffrey Zakarian