A Veggie Sandwich (for EVERY day)

DSCN2329_LR I make this veggie sandwich – or a version of it – 2 to 3 days/week for my hubby’s “to go” lunch.  You could say I know a thing or two about what constitutes an incredible veggie sandwich!  Just recently, I started adding grated beets & carrots thanks to inspiration from www.shutterbean.  I switch up the veggies depending on what is available – yellow pepper thinly sliced and/or red onion often show up.  Lately I have been dropping a few spots of peperoncini in there which adds a nice punch of vinegar. Since Michael is a huge cheese fan, a couple slices usually make it in there too!  This week it is a smoked gouda but havarti, sharp cheddar, and provolone are frequent visitors as well.

And hummus.  I processed so many gallons of hummus while working at the Nature’s Market, it would be fair to say that I can do up the hummus with ease!  Since we are nutty about lemon our hummus becomes a “Luscious Lemon”.  I do not get nutty; however, about the preparation of the beans.  I have experimented with soaking the chickpeas overnight then cooking with baking soda AND removing the skins but, honestly, we do not notice enough of a difference to warrant all the extra effort.  There are certainly hummus snobs out there that insist upon this technique and if you have a lot of free time, go for it.  I cook a pot of garbanzos once a week so I usually do have fresh ones on hand but am also happy with canned – organic if possible.  Please use fresh garlic (not jarred) and freshly squeezed lemon juice (not bottled).  I have experimented with A LOT of tahini brands on the market and always return to Krinos – seek it out!  And use the best olive oil you can get your hands on – it makes a difference in the flavor of your hummus.  Process the heck out of your hummus – step away and do the dishes while it runs so you don’t get impatient and stop before it is super smooth.  Also, remember that hummus is always best warm – not refrigerated.  Once it is refrigerated, it will thicken so make it a bit thinner knowing it will harden up in the frig – or better yet, eat it ALL up immediately!



A Veggie Sandwich (for EVERY day)
Serves: 1

  • 1¾ cup cooked chickpeas
  • ½ cup tahini
  • 2 cloves garlic, finely chopped
  • ¼ cup olive oil
  • Juice of one lemon or more to taste
  • Zest from the same lemon for garnish
  • ¾ teaspoon salt or more to taste
  • ¾ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • water to thin
  • more olive oil to finish
  • paprika to finish

  • 2 slices Ezekiel bread, toasted
  • ½ of an avocado
  • 2-3 tablespoons luscious lemon hummus
  • 4-5 slices cucumber
  • 1 radish, thinly sliced
  • 2-3 tablespoons grated beet
  • 2-3 tablespoons grated carrot
  • 2 slices tomato
  • Spring Greens
  • Smoked salt
  • Lots of gratitude for this amazing food!
  1. LUSCIOUS LEMON HUMMUS - Combine all ingredients in food processor and let it go until very smooth. Add water to thin. Taste for lemon, add more if desired. We like it very lemony! If planning to refrigerate, make it thinner as it will thicken when chilled. Finish with a drizzle of olive oil, a sprinkle of paprika or cayenne, and zest from the lemon. Luscious!!!
  2. Toast your bread
  3. Peel avocado and cut in half. Smash on both slices of bread with a fork. Add layer of hummus to both pieces of bread and your veggies
  4. Spinkle with smoked salt


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