Open tomato sandwich with almond basil pesto
9
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Basil and tomato were made for each other. The sweet undertones of the basil helps balance the acidity of the tomatoes.
Ingredients
Canned chickpeas, rinsed and drained
1 400g can
Tahini
1 tbs, (sesame seed paste)
Lemon juice
¼ cup(s), (60ml)
Garlic
1 clove(s)
Raw almonds
2 tbs, blanched
Fresh basil
1 cup(s), leaves
Dried chilli flakes
⅛ tsp
Olive oil
1 tbs
Baby spinach
100 g
Ciabatta bread
8 slice(s), (8 x 30g) toasted
Tomato(es)
400 g, mixed, baby, chopped
Instructions
1
Process chickpeas, tahini, 2 tablespoons water, 2 tablespoons juice and half the garlic in a food processor until smooth. Season with salt and pepper. Transfer to a bowl.
2
Process almonds, basil, chilli, oil, 1 tablespoon water, half the spinach and remaining garlic in cleaned food processor until finely chopped. Season pesto with salt and pepper.
3
Top toast with chickpea puree, remaining spinach leaves and tomatoes. Drizzle with remaining juice and serve topped with pesto.
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