This sandwich would go perfectly in a school lunch box with carrots sticks, soy yogurt and fresh fruit.
I had some Nature Own's wheat Sandwich Rounds in the freezer for eggplant dip but figured putting together hummus would be just as filling and less time consuming.
Spread the hummus on toasted bread with lettuce, tomato, or any other topping you wish.
If you try this recipe, let me know what you think. :-)
Prep Time: 10
Keywords: vegan chickpeas
Ingredients (serves 4)
- (2) 15 oz can chickpeas, drained
- 1/4 cup olive oil
- 2 teaspoons lemon juice
- 1 tablespoon sesame tahini (sesame paste)
- 1 garlic clove, chopped OR 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 cup water
- Paprika, to garnish
Put all ingredients (except paprika) in a blender or food processor and blend together until smooth. Make sure to scrape down the ingredients on the side of the blender/food processor container. If necessary, add in 1/2 teaspoon at a time of olive oil to make the hummus smooth.
Transfer to a serving dish and sprinkle on paprika.
Serve on Nature Own's Sandwich Rounds, crackers, or with fresh vegetables.
Song playing while I prepped the hummus....
Gerald & Eddie Levert-Baby Hold on to Me