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1
For the hops oil: Fill a glass bottle to the top with the hops, about 4 cups depending on the size of the bottle.
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2
Zest and juice 10 of the lemons and reserve for the citrus shallot dressing.
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3
Juice the remaining 2 lemons and reserve 1/2 cup juice for the hummus.
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4
Slice the lemon rinds and add them to the bottle.
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5
Add the olive oil until the bottle is full.
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6
Turn the bottle upside down so the hops and rinds float upwards, infusing the oil.
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7
The longer the oil sits, the stronger the flavor.
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8
Infuse for a minimum of 48 hours, turning the bottle several times a day.
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9
For the hummus: Pour the beans into a large stockpot.
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10
Cover with cold water until the water line is about 3 inches above the beans.
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11
Partially cover the stockpot with a lid and bring the water to a boil over medium-low heat.
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12
Simmer the beans slowly so they don't crack and break, stirring occasionally, about 45 minutes.
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13
If the water has been completely absorbed but the beans don't seem tender, add a bit of warm water and continue cooking to the desired texture.
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14
Drain any excess water and pour the beans onto a cookie sheet in an even layer to cool.
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15
For the citrus shallot dressing: Add the orange zest and juice to a mixing bowl with the reserved zest and juice of 10 lemons.
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16
Add the olive oil and shallots and use a whisk or blender to mix together.
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17
Refrigerate until using.
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18
To finish the hummus, puree the basil and garlic in a blender or food processor.
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19
Add the cooled beans and process.
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20
While the blender is running, gradually add the reserved 1/2 cup lemon juice and the olive oil.
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21
Add salt and pepper to taste.
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22
Refrigerate until using.
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23
For the roasted red bell peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs, until all sides are charred black, 7 to 10 minutes.
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24
Let cool for 15 minutes.
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25
Peel the peppers, removing the skins, seeds and stems.
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26
Dice the peppers, drizzle with olive oil and season with salt.
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27
Set aside.
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28
For the sandwiches: Prepare a grill to medium-high heat.
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29
Drizzle olive oil over the asparagus spears and red onion slices.
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30
Season with salt and pepper.
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31
Grill the vegetables about 1 minute per side.
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32
Grill each side of the ciabatta halves until lightly browned.
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33
To assemble: Spread a small amount of hummus in the middle of each plate to keep the sandwich from sliding around when fully assembled.
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34
Place a grilled ciabatta half on top of the hummus and spread a generous amount of hummus on top of each ciabatta half, about 1/4 cup.
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35
Add some roasted red bell peppers and grilled red onions.
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36
In a small bowl, toss the arugula in the citrus shallot dressing.
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37
Pile up some arugula on top of each bread piece, followed by 4 spears of grilled asparagus.
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38
Finish with the pear tomatoes and sliced Fresno chiles.
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39
Lightly drizzle the hops oil over the sandwiches.
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40
Season with salt and coarsely ground black pepper.
