Hummus, Spinach and Marinated Artichoke

Prep Time 15min
Total Time 30min
Serves 2
2 thick slices of wholemeal bread

Olive oil, to brush over bread

Small handful (20g) baby spinach, sliced

70g marinated artichoke, chopped

8-10 basil leaves, chopped

Hummus 2 tbsp/40g per piece of toast

The Chia Co. white chia seeds

Lemon wedges, to serve


No Fuss Hummus

400g can of chickpeas, drained

1½ tablespoons tahini

1 large garlic clove, chopped

Juice of ½ a lemon

¼ olive oil

½ tsp salt

Make hummus. (refer to recipe below)

Add spinach and artichokes to small mixing bowl with basil. Mix.
Lightly brush olive oil on one side of bread. In a hot cast iron grill pan, fry sliced bread, oiled side down until golden brown|(2 minutes) being careful not to dry out the bread.
Top toasted side of bread with 2 tablespoon of hummus each. Sprinkle white chia on top.
Top with artichoke mixture. Season with salt and pepper.
Cut in half and serve with lemon wedge on the side.


No Fuss Hummus
In a small saucepan, heat drained chickpeas for 2 minutes.
While chickpeas are still hot add to food processor along with all other ingredients and blend until smooth.
Add a little more olive oil if needed to achieve desired consistency.
Transfer to a jar, drizzle with a little olive oil and seal.
Refrigerate for up to a week.

Note: delicious also with a small handful of grated mozzarella grilled on top.