This epic veggie sandwich has everything you want in a good summer sandwich: crunch, freshness, tang, and saltiness.
Ingredients
- 2 slices of red onion
- 2 slices of tomato
- 2 slices of yellow bell pepper
- 2 lettuce leaves
- 4 slices of good-quality shop-bought bread
- 2 tablespoons pumpkin seed pesto optional
For the ultimate hummus
- 200 g (7 oz / 1½ cups) tinned chickpeas, drained
- 3 tablespoons light tahini
- Juice of 1 lemon
- 5 tablespoons water
- ½ garlic clove peeled
- 1 beetroot chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon capers chopped
- Pink Himalayan salt and black pepper to taste
Instructions
- Prepare all the veggies that are going into your epic sandwich and set aside.
- For the hummus, add all the ingredients to a blender and blitz until you have a lovely smooth hummus texture, then set aside.
- Now get 2 pieces of bread and spread them with pumpkin seed pesto (if using) and top with the hummus. Layer with veggies in between. Add a sprinkle of salt and pepper to taste before adding the top of the sandwich and giving it a good squeeze.
- This is not date food – it is messy, gooey and absolutely yummy!
Tip: The hummus is a great standby ingredient and will last for up to a week, covered, in the fridge. Add it to bowl food, toast or use it as a dip.