Cucumber hummus sandwich with homemade hummus
Spain on a Fork · ♥ 913 likes · 9.5K views · 6 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can chickpeas
Drain the chickpeas into a colander, rinse under water, shake off the excess and transfer to a food processor.
A minimal-cooking sandwich
Run the food processor 30 seconds to 1 minute until the chickpeas are well blended, scraping down at the halfway point.
- 45 g tahini paste
- 2 cloves garlic
- 1½ g ground cumin
- 30 ml extra virgin olive oil
Add the tahini, garlic, ground cumin, extra virgin olive oil and lemon juice, season with sea salt and black pepper.
Tahini, garlic, cumin, oil and lemon
- 15 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Run 30 seconds to 1 minute more, scraping down halfway.
- 30–45 ml water
With the motor running add 30 to 45 ml of water until it reaches a creamy texture; less for thicker, more for thinner. Taste and adjust the seasoning.
Thinly slice half an English cucumber, one large tomato and half a red onion.
- ½ whole English cucumber
- 1 whole tomato
- ½ whole red onion
- 2 slices sandwich bread
Lightly toast two slices of sandwich bread so they do not go mushy under the filling.
Spread hummus on one slice of toast, layer the cucumber, tomato and red onion, season with sea salt and black pepper.
Toasting the bread and assembling
- sea salt
- freshly cracked black pepper
Spread more hummus on the second slice and close the sandwich.