This sandwich marries three of my most favourite things:
2. Homemade bread
3. Fresh veggies
I make hummus galore. As in, allll the time. I make traditional hummus, sweet dessert hummus’, spicy hummus, sweet potato hummus, avocado hummus, roasted red pepper hummus…”shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich”…hummus with feta, black bean hummus…much like my friend, Bubba, I’d endeavour to say that the list is virtually endless.
Hummus is a real staple in my kitchen; it serves my vegetarianism well as a delicious protein source, and is incredibly undogmatic.
Additionally, I make homemade bread like it’s my job. It’s equal parts rewarding and delicious.
When homemade hummus meets homemade bread and is topped with fresh, yummy, vegetables, the angels sing. Well, at least they do for me…
Hmm…mayybe that’s weird?
This sandwich is built on homemade cheddar-green onion rolls, but any style of bread would be fabulous.
Bread of your choice (cheddar-onion is toooo tasty, but, if vegan, choose accordingly)
Your favourite type of hummus
Seedless cucumber, sliced thinly
Radish, sliced thinly
1. Slice open your bun.
2. Slather the hummus on the bottom piece.
3. Top with refreshing cucumber circles, spicy radish rounds, and creamy avocado slices.
4. Spread dijon on the top piece of bread.
5. Close ‘er up and devour. As tidily as you can, or as messily as you like.