Ingredients
15.5oz can Black Eyed Peas
2 Garlic Cloves
2 Tbsp. Tahini
1 tsp. Ground Cumin
1 tsp. Salt
½ tsp. Pepper
¼ cup chopped Parsley
¼ cup Olive Oil
Juice of ½ Lemon
Toppings & Crostini:
½ Red Pepper
½ cup Fresh Baby Spinach
¼ Red Onion
Rotisserie Chicken (Breasts)
12 slices Sourdough Bread
¼ – ½ cup Canola Oil
❃❃Makes 12 Open Faced Sandwiches = 36 Tartines❃❃
Preparation
Preheat oven to 400, line a baking sheet with foil and insert pan into oven for 10 minutes.
Coarsely chop parsley and garlic. Drain and rinse black-eyed peas.
Shred chicken, chiffonade spinach, thinly slice onion, dice red pepper and set aside.
Hummus
Add parsley, garlic, black eyed peas, tahini, cumin, salt, pepper, lemon juice and olive oil to the bowl of a food processer. Pulse until the mixture becomes creamy.
Toast Bread
Heavily brush both sides of the bread slices with canola oil and place on the heated baking sheet. Bake for approximately 10 minutes turning half way through or until the bread is lightly browned and crisp.
Remove from oven and let cool.
Assemble
Put desired amount of black-eyed pea hummus on each slice of sourdough, top with red pepper, red onion slices, shredded chicken and spinach. Cut each open-faced sandwich into three even pieces.