There is a secret to making fantastic vegetarian sandwiches: good bread and one exciting spread. You need to have an exciting spread, then just load on veggies to your heart's content. Hummus is a spread that qualifies, and it can also be used as a dip for chips (corn, potato, pita, etc.) or crudités.
I'm going to share a recipe for hummus here that is based on the one in Mollie Katzen's classic vegetarian cookbook: The Moosewood Cookbook. Here's the 411:
2 - 3 cloves garlic, minced
2 cans garbanzo beans (also known as chickpeas or ceci beans), drained and rinsed
1/4 c. plus 2 T. tahini (Tahini is ground sesame seeds, like peanut butter is ground peanuts.)
2 juicy lemons, juiced and deseeded
1 t. salt
extra virgin olive oil
In a food processor, combine garlic, garbanzo beans, tahini, lemon juice, and salt. Process until you have a nice texture (determine if you like it chunkier or smoother, and go to that point). If the hummus is too thick, drizzle olive oil into the mixture with the motor running until it has thinned to your liking. Serve the hummus as a dip with more olive oil and paprika on top, or spread it on a sandwich and sprinkle on paprika to taste. YUM!
Hummus is often served with Middle Eastern mezzas along with things like dolmas, baba ghanoush, and tabouleh. It's healthy and delicious!
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