Theme: Best sandwich ever.
Pop quiz! In my and Elly’s world the best sandwiches must have:
d) All of the above
If you guessed d, you’re right. Here’s the sandwich we created today with our recipe for homemade dukkah hummus. If you’re all “dukka-huh?” like I was a few weeks ago, check out this recipe on one of my new-found fave vegan blogs: faring-well.
Inspired/adapted from Almo-cado Sandwiches in Vegan Sandwiches Save the Day by Celine Steen and Tamasin Noyes.
- 2 cans garbanzo (chickpeas) drained. But don’t you dare throw out that liquid gold…it’s a vegan’s dream replacement for egg whites in things like meringue, mousse, and macaroons. Just put it in a container and store in the fridge.
- 2 Tablespoons tahini
- 1 1/2 lemons juiced
- 2-3 cloves garlic
- 1/4 cup dukkah or your favorite spice blend/combo (some favorites: garam masala, extra garlic, cumin, paprika, a dash of cayenne, etc.)
- salt and pepper to taste
- Place all ingredients in a food processor and let ‘er rip for a minute or two until smooth. Add a tablespoon at a time of the aquafaba (fancy word for leftover canned chickpea juice) you saved if it’s needed to get things going. Adjust seasoning as necessary.
- slices of toasted seed bread (we’ve been diggin’ Dave’s Killer Bread lately if you’re looking a recommendation)
- hummus (or almond butter** if you’d like)
- sliced avocado
- sprouts (I used bean sprouts but I think I would of preferred alfalfa or pea sprouts next time)
- shredded/grated raw beet (squeeze out the beet juice and soak in 1 Tablespoon rice wine vinegar, the juice of half an orange, and a clove of crushed garlic to take out some of the earthiness)
- micro greens
- Spread hummus on bread (one side or both), layer on your veggies, and dive in. I really enjoyed this with some spicy seaweed chips.
**In the original, this sandwich uses almond butter as a spread with the avocado, beets, and sprouts on it. I thought it was a little weird of a combination when reading the recipe, but I tried it and the creaminess of the avocado and almond butter work pretty well together. I would not suggest hummus and almond butter though.
***Also, not rocket science. If you need directions for making a sandwich you should probably buy the book…;)
-E & E