Open tomato sandwich with almond basil pesto
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can
1 tbs, (sesame seed paste)
¼ cup(s), (60ml)
2 tbs, blanched
1 cup(s), leaves
Dried chilli flakes
Baby spinach leaves
8 slice(s), (8 x 30g) toasted
400 g, mixed, baby, chopped
- 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.
- 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.
- Top toast with chickpea puree, remaining spinach leaves and tomatoes. Drizzle with remaining juice and serve topped with pesto.