There are few things in life that bring me as much peace and satisfaction as a fully-stocked fridge. Call me weird but the ritual of cleaning out the fridge and filling it with colorful produce, milk, Greek yogurt, and yummy extras is just so settling. Maybe it's knowing that I won't starve if all the grocery stores in Des Moines abruptly close. Or maybe it's because I know that I'll be able to make sandwiches like this.
Don't let the fact that it's healthy to the max scare you away, because it's also super tasty and complex, thanks to a layer of homemade Parsley-Curry Hummus, Dijon mustard and mashed avocado. Mashed avocado makes everything divine.
While we're on the topic of sandwich spreads, let's chat hummus: it's creamy, adaptable, healthy, expensive to buy and cheap to make at home. The bulk of the cost comes from two cans of garbanzo beans, which cost me $0.79 each, and it stores well in the fridge for weeks. Once you've tried this variety, try mixing it up with roasted red peppers, jarred olives, or fresh basil in place of the parsley.
Parsley-Curry Hummus
(Printable Recipe)
Ingredients
*2 (16-oz.) cans garbanzo beans (chick peas), rinsed and drained
*1/2 cup olive oil
*2 Tbsp. milk
*1/2 cup Italian (flat-leaf) parsley
*1/2 tsp. salt
*1/2 tsp. curry powder
*1/2 tsp. paprika
*1/4 tsp. black pepper
Instructions
*Combine all the ingredients in the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
*Refrigerate, covered, until ready to use.
Favorite Veggie Sandwich
*2 slices 100% Whole Wheat Bread
*1 Tbsp. Parsley-Curry Hummus or other hummus spread
*2 tsp. Dijon mustard
*1/2 of a medium avocado, mashed
*1/2 of a small tomato, sliced
*1/4 cup sprouts
*Lettuce leaves
*1/3 to 1/2 cup sliced cucumbers
*1 slice provolone or sharp cheddar cheese (optional)
Instructions
*Spread one slice of bread with the hummus. Spread the other side with the Dijon mustard, followed by the mashed avocado.
*Stack on the veggies and eat.
Happy Cooking!
Madison
7 comments:
Hummus is seriously my favorite food - sometimes I think I could live off of it! This recipe is different than any I've tried and I'm always on the lookout for great hummus recipes!! Yum!
Yum indeed!
I'm curious... when I've made hummus from canned garbanzos, I feel like it always has that slightly icky, fishy canned flavor, no matter how much lemon I use. Have you found anything to overcome that? I've switched to making it with dried garbanzos that I cook in the slow cooker... but this takes much longer and creates way more dishes. Not just something you whip together! (Which, honestly, means that I'm buying more hummus than I'm making these days.)
If you have any tips, please share!
Thanks!
xoxo,
tanja
That sanwich looks so good! I made hummus once, a long, long time ago, and really need to do it again! I think homemade hummus has so much more flavor than store bought
I am definitely impressed- that looks amazing! If you're interested in entering a Halloween recipe contest, I'd love to see what you come up with! You can go here to learn more about it.
This sounds interesting. I've never tried curry in hummus. P.S. I'm your newest follower! :)
Tanja -
I am with you on not wanting to take the time to cook garbanzo beans because of how long it takes! When I want Hummus, I want it now! :)
I think that in this recipe the spices used really helped to mask any residual flavor left by the canned garbanzos. Perhaps the parsley, paprika, and curry powder were enough to do the trick. I'm sure you did this as well, but I always triple wash my canned beans, first with warm water, then twice with cold until no bubbles remain when the water runs over the beans.
Hopefully that helps!
madison
Thanks for the tip! I will try again with this spice and herb-intensive recipe, and see if that helps. And I'm sure I could stand to add a third washing -- good idea!
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