Sundried Tomato, Artichoke, and Hummus Tartines are an important reminder that, no matter how dire circumstances become, I can still make myself a tasty, healthy lunch in less than 10 minutes.
Tartine is a fancy way of saying “toasted bread with all sorts of yumminess on top.” Tartines are a fixture on French café menus and, as I shared in my What to Eat in Paris post, became one of my favorite lunches during our month-long trip.
Of all the tartines I devoured, my absolute favorite was an artichoke, sundried tomato, and tapenade tartine at the lovely Cuisine de Bar. I enjoyed it so much, Cuisine de Bar was one of the few restaurants we repeated. Today’s hummus tartine is my at-home version of Cuisine de Bar’s recipe. They’re healthy, endlessly adaptable, and alleviating my separation anxiety from France.
Over the past two weeks, I’ve been eating some version of a tartine for lunch almost every day. Though the toppings vary, I always begin with two essential ingredients: really good bread and Sabra hummus.
Normal people visit France and carry back a nice scarf and bottle of perfume; I hauled a six-pound loaf of Polaine sourdough, which I’ve been freezing, thawing, and rationing according to my tartine needs. I realize not everyone is so crazy fortunate, and I am happy to say that any sturdy, bakery-style loaf you love will work beautifully in this recipe.
Once the bread base is established, the fun, choose-your-own-adventure aspect of the tartine making begins. I have an incurable dependency on Sabra hummus, and I love alternating between their 10 (yes, 10!) flavors to spread on my tartines. For today’s Sundried Tomato, Artichoke, and Hummus Tartines, I chose the olive tapenade to mirror the tartine I most loved in France.
If you’re not into olives, we can’t be friends many of Sabra’s fresh hummus flavors will be perfect in this recipe. Start with the basil pesto, roasted pine nut, or even the classic. Really any hummus variety you love is likely to be a savory choice, so follow your heart and taste buds.
With bread sliced and hummus spread, it’s time to build! For this recipe, I took a mini trip to the Mediterranean with artichoke hearts, sundried tomatoes, and feta, all of which blend naturally with the olive tapenade hummus.
The beauty of a tartine is that you can pile on any ingredient you love or happen to have lingering in the fridge. Some of my recent favorites include deli turkey with capers (another Cuisine de Bar inspiration), egg with avocado, and tomato with goat cheese. I switch up the hummus flavor to match, toss the assembled tartine into my toaster oven, and in five minutes, I’m dining French café-style.
We might not be able to catch a flight to France tonight, but we can bring a little café living to our lunch tables with Sundried Tomato, Artichoke, and Hummus Tartines. Grab your bread, your hummus, and your fixin’s, and let’s get toasty.
All we need now is a glass of rosé wine to match. Who’s pouring?
- 2 slices bread (large thickly-cut slices of good bakery-style bread, preferably sourdough)
- 3 tablespoons Sabra Olive Tapenade Hummus or your hummus flavor of choice
- 6 canned artichoke hearts rinsed, drained, and split in half length-wise
- 10 sundried tomato pieces
- 2 tablespoons crumbled feta cheese
- With a toaster oven: Spread each slice of bread with hummus. Top each slice evenly with artichoke hearts, sundried tomatoes, and feta. Place in toaster oven and toast until bread is lightly crisp and topping is warm. Enjoy immediately.
- With a conventional oven: Place rack in the upper third of oven and preheat oven to 450 degrees F. Assemble tartines as directed above. Set on an ungreased baking sheet, then bake until lightly crisp, about 4 minutes, keeping a close eye on them the entire time they bake to prevent scorching.
- With a regular toaster: Toast bread until golden and lightly crisp. Spread with hummus and top as directed above.
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More French-inspired recipes:
- Sunburst Veggie Puff Pastry Quiche
- French Bean Salad
- Mini French Silk Cookie Pies
- Hazelnut Latte Chocolate Meringue Cookies
Sabra compensated me for my time to create this recipe and post. As always, all opinions are my own. Thanks for supporting the brands that make it possible for me to continue to provide quality content to you!