Whole grain bread is stuffed with veggies, creamy black olive hummus, and grilled up to crispy perfection in these vegan hummus panini sandwiches.
Course:
Sandwich
Cuisine:
American, Mediterranean
Servings: 4
Author: Alissa
For the Black Olive Hummus
-
1 ¾
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
-
¼
cup
chopped fresh parsley
-
1
cup
large California Black Ripe Olives
-
1
tbsp.
capers
-
black pepper to taste
For the Mediterranean Black Olive Hummus Panini Sandwiches
-
8
slices
whole grain sandwich bread
-
1
cup
fresh baby spinach
-
½
cup
roasted red pepper slices
-
12 to 16
large California Ripe Black Olives
sliced
-
olive oil
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 opposites sides, about 3-4 minutes more.