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Homemade Hummus Sandwich With Rainbow Salad

Homemade Hummus Sandwich With Rainbow Salad

Prep Time 15 minutes
Total Time 15 minutes
Course lunch
Cuisine American, British
Servings 4
Calories 380 kcal

Equipment

  • Food processor

Ingredients
  

For the hummus

  • 1 can chickpeas
  • 1 clove garlic minced
  • 1 lemon juiced
  • 1 heaped tsp tahini paste
  • Dash of water to desired consistency
  • Salt and pepper

Fot the salad filling

  • Green salad leaves
  • 2 Carrot grated
  • 1 Red, bell pepper sliced
  • 1 White onion finely sliced
  • ½ Cucumber sliced
  • 8 Slices of granary sourdough
  • Salt and pepper/ lemon juice

Instructions
 

Toast

  • Put your slices of sourdough in the toaster for just long enough to very lightly toast. You don't want any colour, but just a slight crust. This gives the bread a much chewier texture. Leave to cool a little on a wire tray. Don't put on a flat surface or the heat will make your bread go soggy on the underside.

For the hummus

  • Open your can of chickpeas and drain, but drain loosely as to save some of the chickpea juice in the can (just a little).
  • Add to your food processor along with your minced garlic, lemon juice, tahini, salt and pepper.
  • Mix on high speed until smooth (or, as smooth as you prefer). You may need to add a little water to get a spin going and to make your hummus to a desired consistency.
  • Keep tasting your hummus as you go. Add more lemon juice, salt or pepper until it's just right.

Assemble your sandwich

  • Put a generous layer of hummus on both pieces of bread. You want it quite thick and will need to use roughly 1/4 of your hummus for one whole sandwich (both slices together).
  • Now add your salad topping onto one slice of your bread. Be very generous as you want this to be a super chunky, loaded sandwich. Add your flatter salad toppings first to make life easier.
  • You will then want to season some more with salt and pepper before you close the sandwich. Remember, this sandwich will be bland unless you get your seasonings right, this includes mainly your salt, pepper and lemon juice in your hummus. You may even wish to add more lemon juice on top of your salad.

Video

Notes

This sandwich is better eaten immediately, but can also be wrapped in tin foil and taken to work or school. It should preferable be kept refrigerated until ready to be eaten.
If you are only making one sandwich, then save the rest of your hummus for another day. You can also slice up loads of salad and veggies and use them another day too. This will save you ooodles of time in the kitchen.
Keyword batch cook, healthy, sandwich