…with crispy chickpeas and pickled red onion
Tartine, Smørrebrød, open sandwich – whatever you want to call them toasting your favourite bread and loading it with a myriad of toppings makes for one delicious lunch or snack. We’ve gone down with hummus route with this one blitzing it with spinach, spreading it thick and topping it with crispy chickpeas and bright pink pickled red onions. It’s tasty [of course] but also so so colourful because like they say – you eat with your eyes first, right!?
Spinach hummus open sandwichesPrint This
- 1 tin of chickpeas, drained and rinsed
- 1/2 tsp cayenne pepper
- 1 tsp extra-virgin olive oil
- 250g hummus
- 50g fresh spinach leaves
- 4 thick slices of bread, any kind
- 2 tbsp pickled red onion
- Sesame seeds, to garnish
- Fresh parsley leaves, to garnish
 Begin by preheating the oven to 180ºc. Scatter the chickpeas onto a baking tray, sprinkle with the cayenne pepper and drizzle with the olive oil. Give the tray a shake to coat the chickpeas evenly in the spices and oil and then place in the oven for 25 minutes until golden and crispy.
 Meanwhile in a blender add the hummus and spinach leaves. Blitz until the hummus is green and smooth.
 Toast the bread [this is optional] before spreading the spinach hummus on top evenly between the four slices.
 Top with the crispy chickpeas and a few pickled red onions before garnishing with the sesame seeds and fresh parsley leaves. Enjoy!