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Photo of Open tomato sandwich with almond basil pesto by WW

Open tomato sandwich with almond basil pesto

9
Points®
Total Time
30 min
Prep
30 min
Cook
0 min
Serves
4
Difficulty
Moderate
Basil and tomato were made for each other. The sweet undertones of the basil helps balance the acidity of the tomatoes.

Ingredients

Canned chickpeas, rinsed and drained

1 400g can

Tahini

1 tbs, (sesame seed paste)

Lemon juice

¼ cup(s), (60ml)

Garlic

1 clove(s)

Raw almonds

2 tbs, blanched

Fresh basil

1 cup(s), leaves

Dried chilli flakes

⅛ tsp

Olive oil

1 tbs

Baby spinach

100 g

Ciabatta bread

8 slice(s), (8 x 30g) toasted

Tomato(es)

400 g, mixed, baby, chopped

Instructions

  1. 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.
  2. 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.
  3. Top toast with chickpea puree, remaining spinach leaves and tomatoes. Drizzle with remaining juice and serve topped with pesto.

Notes

TIP: You can use walnuts or hazelnuts instead of almonds.

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