|Photo: Lemony Hummus Sandwich with Cucumber, |
Radish Sprouts, and Red Onion Recipe
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lemony Hummus Sandwich with Cucumber, Radish Sprouts, and Red Onion recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Lemony Hummus Sandwich with Cucumber, Radish Sprouts, and Red Onion.
Yields 4 sandwiches
by Joanne Chang from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
The hummus in this sandwich incorporates whole chickpeas, which add great texture, and a pinch of cumin, which makes it especially interesting and flavorful. The recipe makes about twice as much as you will need for the four sandwiches, but the leftover makes a terrific dip for crudités and crackers.
For the hummus
1-1⁄3 cups dried chickpeas, or two 15-oz. cans chickpeas
6 Tbs. extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 Tbs. tahini paste
2 medium garlic cloves, smashed
1/2 tsp. ground cumin
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
For the sandwich
8 slices good-quality white or wheat bread
4 cups loosely packed mesclun greens or other mild lettuce
1 English cucumber, thinly sliced crosswise
2 vine-ripened tomatoes, thinly sliced
1/4 tsp. kosher salt
1-1/2 cups loosely packed alfalfa sprouts
2 medium carrots, peeled and shredded
1/4 red onion, thinly sliced
If using dried chickpeas, place them in a bowl or other container, add 6 to 8 cups water, cover, and refrigerate overnight. The next day, drain and rinse the chickpeas. In a medium saucepan, bring the chickpeas and about 2 quarts water to a boil over high heat. Reduce the heat to medium-low and simmer for 1 to 1-1⁄2 hours, or until the chickpeas are tender. Remove from the heat and drain the chickpeas. If using canned chickpeas, drain and rinse under cold running water.
Set aside about 3⁄4 cup of the chickpeas. In the food processor or blender, combine the remaining chickpeas with the olive oil, lemon juice, tahini paste, garlic, cumin, salt, and pepper and puree until smooth, stopping and scraping down the sides of the bowl as needed to make sure the hummus is well blended and smooth. Transfer the hummus to a bowl and fold in the reserved chickpeas.
Lay the bread slices on a clean, dry counter, and spread each slice evenly with hummus, using about 1/4 cup per slice. Top four of the slices with the greens, dividing them evenly. Top the greens with cucumber slices, then with the tomatoes, and sprinkle with the salt. Top the tomatoes with equal amounts of alfalfa sprouts, shredded carrot, and onion slices. Close each sandwich with a second bread slice, hummus-side down, then cut in half and serve.
Make Ahead Tips
The hummus will keep in an airtight container in the fridge for up to 4 days.
Photo: Michael Harlan Turkell
More from the Hummus Recipes Kitchen:
Chicken and chickpea tabouli salad recipe
Chicken, tomato and chickpea casserole recipe
Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe
Persian rice recipe
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