Hummus, Spinach and Marinated Artichoke

Prep Time 15 mins
Total Time 30 mins
Serves 2

2 thick slices of chia omega-3 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
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.
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.