Artichoke and Tuna Panini with Garbanzo Bean Spread

Ingredients

• 1 (15 1/2-ounce) can garbanzo beans, drained
• 2 cloves garlic
• 1/4 cup fresh mint
• 2 teaspoons lemon zest

• 3 tablespoons 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 (recommended: Flot)

• 1 (13 3/4-ounce) can quartered artichoke hearts, drained
• 8 mini baguettes, sliced in 1/2 lengthwise
• 2 cups arugula
• Special equipment: Brown parchment paper for wrapping the sandwiches