Hearty Hummus Salad Sandwich

1 x 410g can chickpeas, drained, reserving 30ml of the chickpea liquid

10ml tahini

15ml lemon juice

2ml smoked or plain paprika

2ml cayenne pepper

20ml olive oil

Salt and milled black pepper


To serve:

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.


To serve:

 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.

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