Lately I've been super busy with my last few months of uni...when life gets a bit crazy good nutrition is especially important, so I wanted to come up with a quick, healthy and delicious recipe that I could make for lunch, when I'm in the middle of seemingly, endless amounts of work.
I made the hummus from white beans, roasted red peppers (the kind from a jar), tomato puree and a few herbs for a rich, flavourful Italian-inspired hummus. It's so simple to make and a large batch can be made at a time, meaning you'll have enough for lunch for the whole week! I then served the hummus up on a toasted ciabatta roll, with tomato, rocket and avocado...for a truly indulgent, and healthy lunch!
This sandwich is so delicious and provides a great balance of nutrients, including protein, iron and fibre from the hummus, vitamins A & C from the peppers and tomato, as well as vitamin K and folate from the rocket, not to mention good fats from the avocado, which aid with absorption of fat soluble vitamins.
Italian Red Pepper Hummus Sandwich | Yield: 2 cups hummus | 8 Sandwiches | Time: 10 minutes
- Chopping board
- Food processor
- Measuring spoons
- Griddle pan
- 2 cups white beans
- 2 large roasted red peppers (from a jar)
- 1 tbsp tomato puree
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp Italian herbs
- 1/2 tsp salt
- Black pepper
- 8 ciabatta rolls
- 2 large handfuls rocket
- 2 large tomatoes
- 1 large avocado
- Roughly chop the peppers, add to the food processor with the rest of the hummus ingredients and blitz until smooth.
- Slice the tomatoes and avocado and place to one side.
- Cut the rolls in half and heat in a griddle pan, spread each piece with a thick layer of hummus, then layer up with the tomato, rocket, avocado and the top of the roll.
- Serve the sandwiches up and store any remaining hummus in an air tight container in the fridge and consume within 4-5 days. Enjoy!