Toasted Veeze Sandwich
A ‘Cheese’ sandwich made from hummus - really?Well … no plant-based cheese is the same as dairy cheese. But hummus with cumin instead of garlic, has a lovely, subtle cheesy flavour when cooked between wholegrain bread. It’s a staple at our house and is a much healthier food than highly processed vegan cheese. If you need to make a batch first, the recipe is below. It won’t take long if you use canned chickpeas.
Ingredients
- 1 can soft-cooked checkpeas approx 1½ cups
- ¼ cup lemon juice
- salt to taste optional
- ground cumin to taste approx ½ - ¾ tsp
- 1 tbsp tahini unhulled has the best flavour
Instructions
The spread
- Drain & rinse the chickpeas. Juice some lemon to make a ¼ cup.
- Whizz chickpeas, lemon juice, salt and cumin in a food processor until the mixture is smooth and thick.
- Add the tahini and blend again.
Now, the sandwich
- Spread x2 slices of wholegrain bread with cumin hummus. Add sliced fresh tomato if you fancy. Sandwich together and toast both sides in a non-stick pan or sandwich maker. No need to use oil or margarine; you’ll have a trimmer waist, a better taste, better health, and your pan or sandwich maker will be easier to clean. Ta da!
Tried this recipe?Let us know how it was!