BLT Hummus Sliders
- 1 (15 oz.) can garbanzo beans
- 2 tablespoons tahini (sesame-seed paste)
- 2 tablespoons fresh lemon juice
- 1 garlic clove, chopped
- 1/4 cup loosely packed flat leaf parsley
- 1/4 cup olive oil
12 Lolita’s Rolls
1 cup Swiss cheese, shredded (any melting cheese)
1/2 lb. John Morrell Bacon, cooked, crumbled
2 cups lettuce, any kind shredded
2 Roma tomatoes, thinly sliced (12 slices)
1 avocado, thinly sliced
Salt and Pepper, to taste
Preheat oven to 400 degrees.
Place the first 5 ingredients (through parsley) in a food processor with salt and pepper. Drizzle in oil and process until smooth. Spread some of the hummus on each roll. (Note: Reserve remaining hummus in a sealed container for 4-5 days in the refrigerator for other usage.) Top each roll with some of the cheese. Bake for 4-5 minutes until cheese melts and rolls are toasted.
Divide the bacon, lettuce, tomato and avocado slices between each toasted roll. Serve immediately.
Note: Add turkey, ham, chicken or any lunchmeat to the sliders.
