Today’s post is all about a sandwich. No cheese or latin flair; just all around whole grain bread (with seeds!) goodness.
I wanted to make a sort of bean-smash for a beet sandwich idea I had drooled over in my head for about 20 minutes. After looking at sandwich recipes on the web, I came across this photo on Pinterest (looks good, right!?) and really liked the flavor combinations – which are perfect, REALLY. So, I decided to create my own version of hummus using lemon and artichokes.
And now, I give you:
1 and 1/3 cup cooked chickpeas (also known as garbanzo beans)
1 clove garlic
2 teaspoons tahini
1 teaspoon olive oil
1 Tablespoon lemon juice
2 Tablespoons water
salt and pepper to taste
1 whole artichoke heart, chopped (around 1/3 cup)
1 teaspoon capers
1/8 of lemon rind, minced
Before we begin: I’ve intentionally “grouped” the ingredients into two groups (hopefully) to help ease preparation.
Directions: In a blender, combine 1st group of ingredients (chickpeas, garlic, tahini, olive oil, lemon juice, water, and S&P). Blend until smooth. Next, add 2nd group of ingredients (artichoke heart, lemon rind, and capers). Blend until remainder of ingredients are coarsely chopped and combined.
Yum. It goes great with this sandwich or pita and veggie “chips.” Happy eating!