Delicious Hummus and Roasted Vegie Sandwiches!!
I don’t have photos of the ones we made…bummer. But these are so delicious!! Yummy! I think this is our new favorite recipe! (Original recipe is from the Weight Watchers New Complete Cookbook, copyright 2006, but I adapted it a little and changed a few things.)
Start your vegetable roasting:
2 medium red, orange, or yellow bell peppers, seeded and cut
1 medium zucchini, cut and trimmed
1 medium yellow squash, cut and trimmed
1 medium onion, (red onions are yummy) cut into wedges
1 lb asparagus (I have yet to add the asparagus)
3 cloves garlic, minced
4 tsp oil
1 tsp vinegar
1/2 tsp dried basil
3/4 tsp salt
1/4 tsp ground pepper
Put all your chopped vegies into a large bowl. Mix oil, vinegar and spices in another bowl. Pour over the top of your vegies and stir to coat well. (Or if you are lazy like me, just pour everything into the vegies and then stir it up.) Spread vegies onto a cookie sheet and bake at 450 degrees for 25-30 minutes.
While your vegies are cooking, make the hummus. (So easy and so good!) I watched this video which helped immensely with the ‘how to’ (but Spike is allergic to Sesame, so we didn’t add the Tahini to any of our recipes).
So for our recipe, I blended up 2 TBL of lemon juice, 3 cloves of garlic, 2 TBL of oil (olive, avocado or whatever kind you have), 1 tsp. of salt, and 1 tsp of cumin in the food processor (or blender, if yours has enough power). Blend for a few minutes.
Open and drain two cans of chick peas. Put one can of chick peas into the food processor and blend for 3-4 minutes. If mixture is too dry, add a little bit of water (1-2 TBL). Scrape the sides, as in the video, add the rest of the chickpeas and blend another 3-4 minutes. Add more water if necessary. Blend until smooth. Then we roasted a red pepper. (To roast, just cut in half, put cut side down, and broil in the oven for about 10 minutes. Pull out of the oven and place in a paper bag to steam. –this softens the skins and makes it easier to peel. After a few minutes, peel the skins off of your pepper.) Place the roasted peppers into your food processor and blend for another few minutes. Now your hummus is ready and your veggies should be close.
We toasted our bread, spread the hummus on each side and placed our vegies in the middle. Delicious!! Even my little ones who were apprehensive at first have learned to like them. (Well, not all of them. Shorty and Smiley still won’t try them. But Spike likes them, if he can dip the vegies into the hummus.)