Hummus is oftentimes a go-to for vegans. First off…it’s delicious, it’s also filling and made using just a few simple ingredients. If you have never made homemade hummus before, it tastes 10x better than store bought and is worth the extra little bit of effort.
Ingredients
Sandwich:
1 red bell pepper
1 large zucchini
Handful of asparagus
¼ of a red onion
2 ciabatta bread rolls
Green leafy lettuce
4 tablespoons of hummus (recipe below)
¼ cup of liquid aminos
1 teaspoon of liquid smoke
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of sea salt
¼ teaspoon of smoked paprika
Pepper to taste
Hummus:
1 can of chickpeas or 2 cups of cooked chickpeas
¼ cup of tahini
3 tablespoons of lemon juice
2 tablespoons of water
1 grated clove of garlic
½ teaspoon of sea salt
¼ teaspoon of cumin
¼ teaspoon of smoked paprika
Pepper to taste
Preparation
For the hummus, drain and rinse chickpeas in warm water. Add chickpeas, along with the remaining hummus ingredients to a food processor or blender and pulse until you get a smooth texture. Next, add liquid aminos, liquid smoke, garlic powder, onion powder, sea salt, smoked paprika, and pepper to a large bowl and set aside. Slice zucchini lengthwise. Cut the red pepper and red onion into large pieces. Remove woody ends of asparagus. Place zucchini, red pepper, red onion, and asparagus into the marinade. Let the veggies soak in the flavor for 5-10 minutes. Meanwhile, bring the grill (preferred method) to 450 degrees. If baking in the oven, preheat to 400 degrees. Once the grill is ready, cook the veggies for about 8-9 minutes on each side. Asparagus may take a bit longer. If cooking in the oven, 15-20 minutes, flipping halfway through. Feel free to drizzle more of the marinade on the veggies when you flip. When you have a few minutes remaining, add the ciabatta bread to the grill or oven to lightly toast. Top ciabatta with grilled veggies, green leafy lettuce and hummus. Enjoy!
Recipe Origin: