Instructions

1. Soak the dry chickpeas overnight. Drain and rinse well. Put in a pot with enough water to cover them by about 1". Add 1/2 tsp of baking soda to help soften them. Cover and bring to boil. Reduce the heat and let simmer for 30 to 50 minutes, until the chickpeas are tender. If you want to make hummus, cook them longer to make them softer. 

2. To make the hummus, blend the cooked chickpeas, tahini, garlic, basil, lemon juice and sundried tomatoes together in a food processor until smooth, creamy and thick. Add water and olive oil as needed to reach the desired consistency.

3. Spread hummus onto a slice of bread. Add the tomato, swiss chard and avocado. Drizzle with a touch olive oil and sprinkle with some sea salt. Top with the remaining slice of bread.