1 x 410g can chickpeas, drained, reserving 30ml of the chickpea liquid
15ml lemon juice
2ml smoked or plain paprika
2ml cayenne pepper
20ml olive oil
Salt and milled black pepper
2 slices Albany Ultima Multigrain Brown Bread
A few lettuce leaves, torn
1 avocado, halved lengthwise, sliced
¼ each, red and yellow peppers, diced
40g salad sprouts
15ml extra virgin olive oil (optional)
Place the chickpeas, 30ml reserved chickpea juice, tahini, lemon juice, smoked paprika and cayenne pepper into the bowl of a food processor.
Blitz and with the motor running, add a thin stream of olive oil, to the hummus, until it is all incorporated.
Season with salt and pepper.
Spread some of the hummus onto the 2 slices of bread.
Top with lettuce leaves, half an avocado, the diced peppers and salad sprouts.
If desired, drizzle some additional olive oil over the open sandwiches and serve at once.