Tuna and Hummus Sandwiches

• 14 ounces jarred or canned Italian tuna in olive oil
• 1/4 cup minced celery
• 2 tablespoons minced yellow onion
• 2 tablespoons minced cornichons
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons good mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Sourdough bread, halved and sliced 1/2 inch thick
• Hummus, store-bought or homemade (recipe follows)
• Fresh radishes, sliced
• 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
• 1/3 cup tahini or sesame paste
• 4 teaspoons minced garlic (4 cloves)
• 6 tablespoons freshly squeezed lemon juice (3 lemons)
• 8 dashes hot sauce, such as Tabasco
• 2 teaspoons kosher salt

1. Drain the oil from the tuna, reserving the oil.
2. Place the tuna in a mixing bowl and flake it with a fork.
3. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well.
4. Cover and refrigerate for a few hours to allow the flavors to develop.
5. Toast the bread and spread each slice with a layer of hummus.
6. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
7. For the Hummus:
8. Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.
9. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.
10. Cover and refrigerate for several hours for the flavors to blend.
11. Taste for seasonings.
12. Yield: 2 cups.

olive oil, celery, yellow onion, cornichons, freshly squeezed lemon juice, mayonnaise, mustard, kosher salt, freshly ground black pepper, bread, fresh radishes, chickpeas, tahini, garlic, freshly squeezed lemon juice, hot sauce, kosher salt

Taken from www.foodnetwork.com/recipes/ina-garten/tuna-and-hummus-sandwiches-recipe.html (may not work)