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Black Olive Hummus Veggie Topped English Muffins

Created by Kchurchill5 on October 9, 2015

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)

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.