With as hot as it has gotten lately, hot meals just don’t hold their usual appeal, ya know?  Tartine is essentially a french word for an open-faced sandwich, usually with a rich or fancy spread.  I originally started making this lovely tartine last year when I spent a month on the Daniel Fast.  Sometimes I’ll eat it as it, other times it’s great with a chicken breast thown in between the hummus and apples.  And there’s the added benefit of this dish is the leftover hummus that I can snack on to my hearts content.

Roasted Garlic Hummus-Apple Tartine

Ingredients:
1 Red Apple, thinly sliced
2 15oz. cans of Chickpeas
2 Tbsp lemon juice
2 Cloves roasted garlic
1/4 Cup Extra Virgin Olive Oil
3 Tbsp Tahini
1/2 Tsp Freshly Ground Pepper
1/3 Tsp Salt, to taste
1 loaf of Toasted Italian Bread, or any other preferred bread
Fresh Sage leaves, finely chopped
Olive Oil, for drizzling

Directions:
1.  Drain liquid from cans of chickpeas; rinse in warm to hot water until bubbles stop forming from the chickpeas
2.  In a blender, add the chickpeas, tahini, lemon, garlic, olive oil, and pepper; blend on low until smoothed; add salt to taste
3.  Spread approximately 3 Tbsp hummus on each piece of toasted bread
4.  Place 4-5 apple slices on each toast, depending on size of bread
5.  Sprinkle Sage over each piece of toast; drizzle a few drops of olive oil over each tartine and serve!