CREAMY Cucumber Hummus Sandwich
Ingredients
- 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
- 3 tbsp tahini paste 45 grams
- 2 cloves garlic
- 1/2 tsp ground cumin 1.5 grams
- 2 tbsp extra virgin olive oil 30 ml
- 1 tbsp lemon juice 15 ml
- 2 to 3 tbsp cold water 30 ml to 45 ml
- 1 english cucumber (thinly sliced)
- 1 large tomato (thinly sliced)
- 1/2 red onion (thinly sliced)
- 8 slices multi grain sandwich bread
- sea salt & black pepper
Instructions
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Drain the can of chickpeas into a colander and rinse under water, then shake off any excess water, add the chickpeas into a food processor and run for 30 seconds to 1 minute or until the chickpeas are well blended, make sure to scrape down on the sides at the halfway point
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Once the chickpeas are well blended, add in the tahini paste, garlic, cumin, olive oil, and lemon juice, then season with salt & pepper, run the food processor for 1 to 2 minutes or until well blended, then with the motor still running, add in the water, once you end up with a creamy texture, the hummus is ready
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Lightly toast the slices of sandwich bread, then add some of the creamy hummus over a slice of toast, top it off with some slices of cucumber, slices of tomato, and slices of red onion, then season with a kiss of salt & pepper, spread some more hummus on the top slice of toast, and then place it over the sandwich, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe