Makes: 4 large open sandwiches
Preparation & cooking time: 40 minutes
I love this recipe, it is very simple to make and each element of the dish can be made in large batches (and kept in the fridge for up to a week) so that you can use them in a lot of the meals you make over the course of a week.
Hummus really has become a staple food in my diet because it is so damn tasty, so quick to make and it goes so well with so many different foods. It is great as a dip with crudités and toasted pitta breads, it is an amazing sandwich/wrap filling and my personal favourite is when you have a large bowl of hummus accompanied by a pile of falafel, warm pitta breads and delicious chilli jam! If you fancy, you can even use the roasted peppers in this recipe to make a roasted pepper hummus! All you have to do is blend some roasted peppers into the hummus and it adds a lovely sweet and smoky flavour to the versatile spread.
- 1 large ciabatta/baguette/loaf of your choice
- 1 large red/yellow bell pepper
- 3 red onions
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2-3 tablespoons balsamic vinegar
- 1 tin of chickpeas (425g)
- 60 ml freshly squeezed lemon juice (around 1 large lemon)
- 60 ml tahini (sesame seed paste)
- 1/2 large garlic clove (roughly chopped)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 2-3 tablespoons of water
1. For the onions; heat 2 tablespoons of olive oil in a large frying pan over a low heat. Add the onions and a good pinch of sea salt and cook slowly for 15 – 20 minutes. Just keep an eye on them to make sure that they do not catch or burn (if you think they are cooking to quickly, then lower the heat even more). When the onions are soft and deliciously golden, add in the balsamic vinegar and brown sugar. Cook this for a further 5 – 10 minutes or until the sugar has dissolved and the mixture is nice and caramelized. Once cooked leave to the side.
2. Whilst the onions are cooking, you can get on and make you roasted peppers and hummus. Put your grill onto the highest heat it can go to (or if you have a gas hob, then you can use the flame for these). Slice your bell pepper into quarters (leave it whole if you have a gas hob) and place it onto some foil, skin side up, and place under the grill until the skin of the pepper is completely charred (completely black all over). This should take about 10 minutes. If you are using your gas hob then put the pepper straight onto the flame and turn it as the skin chars. Once the skin is completely charred put the pepper into a bowl and cover the bowl with cling film. This will steam the peppers and make it much easier to peel the skin off. After a few minutes, the peppers will have cooled and you can take the skin off easily, leaving you with a deliciously sweet roasted pepper.
3. To make the hummus, combine the tahini and the lemon juice in a food processor and blend for 1 minute, scrape the sides down and blitz for a further 30 seconds. This will really help loosen the tahini and make it as creamy and light as possible. Add the olive oil, garlic, cumin and salt to this mixture and blitz for a minute until all of the ingredients have combined. Open the can of chickpeas and rinse them well in a colander. Add half of the chickpeas to the food processor and blend for a minute. Scrape the sides, add the remaining chickpeas and belnd for a further 1-2 minutes until you have a nice smooth mixture. The hummus may be a bit thick at this point so turn the food processor on and slowly add the 2-3 tablespoons of water until you have a velvety smooth hummus.
4. All the elements for the open sandwich are now ready. All that is left to do is to cut four large pieces of bread and toast them on a smoking hot griddle pan. Once the bread has toasted rub it with a slice of garlic, this creates an amazing flavour on the bread. Now you are ready assemble your sandwich! Smother a good spoonful of hummus onto the top of the bread, followed by a generous helping of the caramalized onions and then top it off with a quarter of the roasted pepper.
There you have it, my first recipe. I hope you like it and I can’t wait to share my next recipe with you!