Red Pepper Hummus Sandwich
Difficulty: easy
Prep Time: Ten Minutes
Total Time: Under an hour
4 slices light rye bread, toasted
Toppings
1 cup spinach leaves
1 tomato, thinly sliced
1/2 green pepper, julienned
1/2 cup red onion, shaved (optional)
Hummus
1 (16 oz) can chickpeas, drained, reserve liquid
1/2 cup tahini paste
3 cloves garlic, crushed
2 tsp ground cumin
1/2 tsp salt
1 tbsp olive oil
2 tbsp lemon juice
1/2 cup roasted red peppers, minced
Toppings
1 cup spinach leaves
1 tomato, thinly sliced
1/2 green pepper, julienned
1/2 cup red onion, shaved (optional)
Hummus
1 (16 oz) can chickpeas, drained, reserve liquid
1/2 cup tahini paste
3 cloves garlic, crushed
2 tsp ground cumin
1/2 tsp salt
1 tbsp olive oil
2 tbsp lemon juice
1/2 cup roasted red peppers, minced
For the hummus: Combine all ingredients in food processor (except the red peppers) and blend. Slowly add reserved chickpeas liquid until desired consistency is reached (it should be thick). Fold in red peppers. Build the sandwich: Spread the toasted bread with the desired amount of hummus. Divide the veggies equally between both sandwiches. Yield: 2 sandwiches
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