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Black Olive Hummus Veggie Topped English Muffins

Here's how you make Black Olive Hummus Veggie Topped English Muffins
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  • Servings: 4-8
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • English muffinss (4 whole grain, cut in half and toasted)
  • HUMMUS
  • 1 can (15 ounce) chickpeas (drained and rinsed)
  • 1 jar (6 ounce) olives (black, drained, reserve some of the liquid)
  • 1 large garlic clove, smashed and peel removed
  • 1 lemon (cut in wedges, some will be used in the hummus, some for the avocado and toppings)
  • 1/8 to 1/4 cup olive oil
  • Kosher salt, to taste
  • Pepper to taste
  • TOPPINGS
  • 8 ounces provolone cheese (8 thin slices)
  • 1 medium red onion (cut in 8 thin slices)
  • 1/2 cup alfalfa sprouts
  • 12 to 18 ounces tomatoes (2-3 medium, cut in 16 thin slices)
  • 1 avocado (cut in wedges or diced, your choice)
  • 1 lemon wedge, squeezed (use the lemon from above)
  • Red wine vinegar
  • Kosher salt
  • Pepper
  • GARNISH - optional
  • Mixed baby greens
  • Lemon and olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Hummus ... Add the chickpeas to the food processor along with the garlic, a pinch of salt and pepper; and, pulse until pureed. Add the olives, and slowly drizzle in the olive oil; until you get a good consistency. Pulse until smooth; but, I still like a little texture. And, I like to refrigerate for a couple of hours before serving if possible.

  • Step 2: Muffins ... Since I like to melt the cheese in the oven; I prefer to use the oven for this. Toast the muffins under he broiler, until lightly golden brown. Remove from the oven; and set to the side.

  • Step 3: Top each toasted muffin with some of the hummus, a few onion rings, a slice of cheese; and, back under the broiler until melted. Finish with a couple of tomato slices (be sure to season with salt and pepper), sprouts; and, avocado. I also like a little drizzle of red wine vinegar over the top. Note: make sure after you cut the avocado, to squeeze a little lemon on it, to prevent it from browning.

  • Step 4: Finish and Serve ... These are fantastic served with a salad of baby greens, dressed with lemon and olive oil. ENJOY!

  • Step 5: However, they are perfect as is for a quick lunch too. And, fun for a party as appetizer, baby shower, or ladies luncheon.

We hope you enjoy this recipe!

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