Need Hummus Sandwhich Ideas!

[patissac]

Okay so I've got pitas/whole wheat bread and I've got some homemade hummus....Any ideas as to how I can pair this up to make a sandwich? I've heard of ways to include veggies in it but I'm not sure which ones to choosen, raw or roasted as well.

[Canice]

I like English cucumber, sprouts, shredded carrot, Boston lettuce, julienned red bell pepper. Obviously not a vegetable, but diced chicken is good too.

[donleyk]

We toss (raw) cuke, red pepper, red onion, purple olives, parsley and matchstick carrots together and use a wrap. One of our standards on hot summer days.

[Kathy B]

I love a simple hummus and fresh sliced tomato sandwich!

[bobmark226]

Being a tomatophobic, I usually put either shredded carrots or shredded red cabbage in mine.

Bob

[faygs]

I like to to make a sandwich with hummus and cucumber salad.

[cher48603]

Okay so I've got pitas/whole wheat bread and I've got some homemade hummus....Any ideas as to how I can pair this up to make a sandwich? I've heard of ways to include veggies in it but I'm not sure which ones to choosen, raw or roasted as well.
I like something crunchy with hummus so it depends on what's in the veggie crisper.

I noticed on another thread that you used a Food TV recipe for your hummus. They have 25 listed. Which one did you use? I'm still looking the "the right one".

Thanks

[patissac]

Cheryl, I'll post it the minute I get home this one was really good! I don't remember whom its from but I do have the recipe.

[klrickrode]

My friend turned me on to this sandwich - it's just a whole wheat pita pocket filled with plain hummus, tabbouleh salad and just a little bit of greek salad dressing. It's very yummy!

[Kahlico]

Not a vegetable, but I love hummus and feta cheese in a wrap.

[bobmark226]

I've made the same hummus for eons, but this Spring I picked this very different one up from the Portland Oregonian and it's become the house standard. I adjust the honey and lime juice to my mood, leave it just a little coarse, but what I love best about the recipe is that I don't have to keep tahini around or spend ten minutes trying to stir it and pry it out with a knife. (I suspect there's a microwave trick for this!) The freshly toasted sesame seeds, always handy in the freezer, replace it and add an even more intense sesame taste than the tahini.

Bob

******


Rustic Hummus

1/2 cup sesame seeds
4 tablespoons extra-virgin olive oil, plus additional for serving
1 can (15 ounces) chickpeas, drained
1 teaspoon salt
1 tablespoon lime juice
2 cloves garlic

1 1/2 tablespoons honey
Paprika (for garnish)

Heat a heavy skillet over a medium flame. Add the sesame seeds and toast, stirring constantly, until just lightly browned, about 4 minutes. Transfer the seeds to the bowl of a food processor.

Add the olive oil and pulse until the sesame seeds are coarsely chopped. Add all remaining ingredients except the paprika and pulse until hummus is well combined, but still slightly chunky

Transfer hummus to a bowl. If serving immediately, drizzle it with olive oil and sprinkle lightly with paprika. Otherwise, tightly cover the hummus with plastic wrap and refrigerate.

Before serving refrigerated hummus, allow it to come to room temperature, then stir and garnish.

Makes about 2 cups.

[patissac]

Cheryl, Here it is! Wow Bob that hummus sounds amazing!!!


Hummus
1 - 16oz can chickpeas, drained (I used Progresso)
1 - garlic clove
3 tbs tahini
3 tbs lemon juice
1/3 cup fat free sour cream
1/2 tsp sweet paprika
1/4 tsp ground cayenne
salt and pepper to taste
blend in food processor

[gertdog]

Mmm, more new hummus recipes to try!

A few more sandwich ideas- both of these from my favorite bakery.

Hummus plus roasted peppers, tomatoes, and sprouts
Hummus plus spinach, tomato, cucumber, and a buttermilk dressing

The latter may be my all-time favorite sandwich!

[patissac]

Good thinking Stephanie!!!! I wouldn't have thought to add roaste peppers or spinach! Love it!
And btw I'm trying a new recipe from epicurious this weekend....smoky chipotle hummus w/ garlic bagel chips! I'll post a review after I finish making it.

[Anne]

Thanks for the recipe Bob - it is one of the few I have seen that call for lime juice (which is how I learned to make it) instead of lemon juice and I like the idea of using seeds instead of tahini. Have you tried it without the honey? Or does that 'make' the recipe.

[bobmark226]

Thanks for the recipe Bob - it is one of the few I have seen that call for lime juice (which is how I learned to make it) instead of lemon juice and I like the idea of using seeds instead of tahini. Have you tried it without the honey? Or does that 'make' the recipe.

Depends on my mood, Anne. I've made it a lot, and a few times I halved the honey and upped the lime juice. But I've also used fresh OJ, which I'd used in my old "standard," Molly Katzen's, I think, and added a bit of rind from either citrus fruit.

Bob

[manetta]

I usually throw in whatever I have on hand. We love hummus, roasted peppers, feta and kalamatas in pita. If I have some leftover grilled chicken breast, I will slice it thinly and add it. Sprouts would be great, but DH doesn't do them.

[cher48603]

Pattisac & Bob,

Thanks for posting your recipes. They both sound great.

The other day I made hummus from Bittman's How to Cook Everything. It was good, but had to be tweaked to get what I wanted.

[Kathy B]

The only hummus I make anymore is a standard hummus recipe with a chipotle chili thrown in. DH LOVES it that way, and I like it a lot, too. Gives it some real kick!

[Anne]

Do any of you serve hummus with finely chopped onion on top? This was another way I learned to make hummus which seems to be non-traditional (along with lime and way more garlic and spelling it humus). Bob - I somehow can't picture orange with hummus which means I must try it.

[Anne]

Can't edit the former message to add that the onion is requist for me in sandwiches with humus - I also add thinly sliced zuch (can't grow cukes here) and lettuce or kale.

I have a friend who adds a thin layer of molasses to humus on a whole wheat bread sandwich - doesn't fit my tastes but it is another option.

[dreamer]

A number of posters have mentioned hummus and sliced tomato sandwiches, but the key for me is to have this on a pumpernickel bagel. Yummmmmm!!!

[DmOrtega]

I loved this recipe for it's ease to prepare and the minimual ingredients. The only part I didn't care for was using limes instead of lemon. I didn't care for the taste and added fresh lemon juice in addition. Next time I'll just use the lemon juice. Overall this is great and made a nice sandwich with tomatoes, cucumber and lettuce, all in heated pita bread. Thanks for sharing this Bob.


I've made the same hummus for eons, but this Spring I picked this very different one up from the Portland Oregonian and it's become the house standard. I adjust the honey and lime juice to my mood, leave it just a little coarse, but what I love best about the recipe is that I don't have to keep tahini around or spend ten minutes trying to stir it and pry it out with a knife. (I suspect there's a microwave trick for this!) The freshly toasted sesame seeds, always handy in the freezer, replace it and add an even more intense sesame taste than the tahini.

Bob

******


Rustic Hummus

1/2 cup sesame seeds
4 tablespoons extra-virgin olive oil, plus additional for serving
1 can (15 ounces) chickpeas, drained
1 teaspoon salt
1 tablespoon lime juice
2 cloves garlic

1 1/2 tablespoons honey
Paprika (for garnish)

Heat a heavy skillet over a medium flame. Add the sesame seeds and toast, stirring constantly, until just lightly browned, about 4 minutes. Transfer the seeds to the bowl of a food processor.

Add the olive oil and pulse until the sesame seeds are coarsely chopped. Add all remaining ingredients except the paprika and pulse until hummus is well combined, but still slightly chunky

Transfer hummus to a bowl. If serving immediately, drizzle it with olive oil and sprinkle lightly with paprika. Otherwise, tightly cover the hummus with plastic wrap and refrigerate.

Before serving refrigerated hummus, allow it to come to room temperature, then stir and garnish.

Makes about 2 cups.

[bbpizzapro]

I like grilled zucchini, eggplant, hummus tomato and mint!!!

Tastes great

[DeeK]

A vegetarian friend made me the following sandwich for lunch years ago and it's my favorite way to eat hummus now.

Smear hummus inside pita. Add chopped lettuce, tomato, cheddar cheese and black olives. Add salsa and sour cream if you like them. Yummy. :D

[biondetta]

DeeK, that does sound good! I just made my own hummus today and I might have to try that.

My hummus was a mix of recipes and adding stuff until I was happy.
1 15-oz can chickpeas, drained
3 tbs tahini
4 tbs lemon juice
1 tsp lemon zest
1 to 2 tsp ground cumin
1/2 tsp paprika
1/2 to 1 tsp dried oregano
salt and cayenne pepper to taste

[gabbyh]

I've made the same hummus for eons, but this Spring I picked this very different one up from the Portland Oregonian and it's become the house standard. I adjust the honey and lime juice to my mood, leave it just a little coarse, but what I love best about the recipe is that I don't have to keep tahini around or spend ten minutes trying to stir it and pry it out with a knife. (I suspect there's a microwave trick for this!) The freshly toasted sesame seeds, always handy in the freezer, replace it and add an even more intense sesame taste than the tahini.

Bob......

I want to try Bob's recipe from above post, but as a "red pepper hummus"...can I just add red peppers, tomato paste, and paprika to Bob's posted recipe? What do you all think?

~Gail

[bobmark226]

I want to try Bob's recipe from above post, but as a "red pepper hummus"...can I just add red peppers, tomato paste, and paprika to Bob's posted recipe? What do you all think?


Gail, if you did that, I think you'd need to rethink..and probably remove....the honey and lime juice, especially since the tomato paste adds an awful lot of acidity.

Bob