Artichoke and Tuna Panini with Garbanzo Bean Spread

• 1 (15 1/2-ounce) can garbanzo beans, drained and rinsed
• 2 garlic cloves
• 1/4 cup fresh mint leaves
• 2 teaspoons grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup pitted black olives, finely chopped
• 2/3 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained
• 1 (13 3/4-ounce) can quartered artichoke hearts, drained
• 8 mini baguettes, halved lengthwise
• 2 cups arugula

1. Combine all the ingredients in a food processor.
2. Pulse until the mixture is smooth.
3. Transfer to a small bowl and set aside.
4. Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl and toss gently to mix.
5. Lay out the sliced baguettes.
6. Spread both halves of the baguettes with the garbanzo bean spread.
7. Spoon the tuna mixture onto the bottom half of each sandwich and top with the arugula.
8. Close up the sandwiches.
9. Wrap one end of each sandwich in parchment paper to make it easier to eat, if you like.

garbanzo beans, garlic, fresh mint, lemon zest, freshly squeezed lemon juice, extravirgin olive oil, salt, freshly ground black pepper, black olives, extravirgin olive oil, salt, freshly ground black pepper, italian tuna, quartered artichoke hearts, baguettes, arugula

Taken from www.epicurious.com/recipes/food/views/artichoke-and-tuna-panini-with-garbanzo-bean-spread-376550 (may not work)