Roasted Garlic Hummus Tea Sandwiches

Roasted Garlic Hummus Tea Sandwiches

These Roasted Garlic Hummus Tea Sandwiches are a delicious light bite for teatime. Roasted Garlic Hummus Tea Sandwiches pictured with Beet and Apple Tea Sandwiches

Roasted Garlic Hummus Tea Sandwiches
Serves: 12
 
Ingredients
  • 5 large garlic cloves, unpeeled
  • 1 teaspoon pure olive oil
  • ½ teaspoon salt, divided
  • 1 (15.5-ounce) can chickpeas, drained
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons sesame tahini
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ⅛ to ¼ teaspoon cayenne pepper
  • ¼ cup warm water
  • 1 English cucumber
  • 6 slices Dave’s Killer Bread Thin-Sliced White Bread, frozen
  • Garnish: 12 chickpeas
Instructions
  1. Preheat oven to 400°.
  2. Place garlic on a small piece of foil. Lightly drizzle with pure olive oil and ¼ teaspoon salt. Seal foil to form a pouch, place on a rimmed baking sheet, and roast in oven until garlic is soft, 20 to 25 minutes. Remove garlic, and let cool slightly.
  3. Peel garlic and transfer to the bowl of a food processor. Add chickpeas, reserving 12 for a garnish. Process together until powdery clumps form, approximately 1 minute. Scrape sides of bowl. Continue processing until an even consistency is reached. Add lemon juice, tahini, extra-virgin olive oil, cumin, cayenne pepper, and remaining ¼ teaspoon salt. With processor running, gradually add ¼ cup water, 1 tablespoon at a time, until mixture is smooth and creamy. Transfer hummus to an airtight container, and refrigerate until needed, up to 3 days. (Let come to room temperature before using.)
  4. Cut cucumber into 8-inch-long pieces. Using a mandoline set to a ⅛-inch thickness, cut cucumber into 6 long strips. Using a chef’s knife, cut each cucumber strip in half lengthwise. Place cucumber strips on paper towels, patting to absorb excess liquid.
  5. Using a 1¾-inch round cutter, cut 4 circles from each frozen bread slice. Spread approximately ½ tablespoon hummus onto 12 bread circles and top each with a remaining bread circle. Wrap a cucumber slice around each sandwich, using additional hummus to “glue” ends in place, if necessary. Cover with damp paper towels, and let bread thaw completely (approximately 15 minutes) before serving, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour until serving time.
  6. Just before serving, garnish top of each sandwich with a small dollop of hummus and a reserved chickpea, if desired.

 

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