CAPRESE FOCACCIA SANDWICH WITH ALMOND BUTTER SUN-DRIED TOMATO HUMMUS
This sandwich is bursting with flavour thanks to its almond butter-based hummus. Focaccia, with its tender and fluffy texture, is the perfect bread for this recipe. Since the hummus keeps for a few days in the fridge, you can use it to pair with veggies or elevate other sandwiches throughout the week.
Pro tip: Make the hummus in advance to save time and use it in other recipes or snacks!
INGREDIENTS
For the hummus:
- 1 can of chickpeas (540 mL), rinsed and drained
- 1 clove of garlic
- Juice of 1 lemon
- ½ cup sun-dried tomatoes
- ¼ cup Almond Butter with Sea Salt
- ½ cup water
- ½ cup olive oil
- 1 tsp salt
For the sandwich:
- Focaccia (homemade or store-bought)
- Tomatoes
- Salt and pepper
- Arugula
- Fresh mozzarella
INSTRUCTIONS
1. Prepare the hummus:
- In a food processor, combine the chickpeas, garlic, lemon juice, sun-dried tomatoes, almond butter, water, and salt.
- Blend until smooth, gradually adding the olive oil to emulsify.
2. Assemble the sandwich:
- Cut the focaccia in half. Spread a generous layer of hummus on both sides.
- Add tomato slices, a pinch of salt and pepper, fresh mozzarella, and arugula.
3. Finish and serve:
- Close the sandwich, cut it in half, and enjoy immediately.
PRODUCT USED IN THIS RECIPE
ALMOND BUTTER SEA SALT
$16.00