Follow these steps and you’ll have a luxurious sandwich experience without the hassle of having to go to a trendy vegan lunch restaurant and at about a third of the price. I am a great fan of Middle-Eastern vegetable dips, and when it comes to satisfying yet healthy lunch options, a houmous & avocado sandwich is hard to beat. The recipe posted here will give you a decent basic houmous, but please feel free to experiment with the amounts until you achieve your perfect taste and consistency. I know I will. It’s not really about the houmous, though. It’s what you do with it afterwards that counts.
for the houmous (this amount of houmous is enough for about 6 slices):
310 g can chickpeas (269 when drained) (or use dried, soaked and boiled chickpeas if you have a lot of time on your hands)
2 tbsp lemon juice
7 tbsp white tahini
1 (large) garlic clove
for the sandwich:
a large handful of toasted sesame seeds
ground cayenne pepper (or use hot smoked paprika)
a slice of good bread, toasted
some delicious extra virgin olive oil (I used Greek Sitia oil: really excellent!)
coarse sea salt
- Drain the chickpeas. Whiz all the ingredients for the houmous in a food processor until the consistency is nice and smooth. You really have to let the machine do its work for some time before the mixture stops being dry and chunky.
- Lightly toast the sesame seeds in a dry frying pan, transfer to a bowl and set aside.
- Time to assemble your sandwich: toast your slice of good bread, spread a thick layer of houmous on top, then sprinkle on the toasted sesame seeds and cayenne, arrange the avocado slices on top, drizzle with some really good olive oil and sprinkle with coarse sea salt.