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20 February 2017

Italian Red Pepper Hummus Sandwich


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

You'll need

  • Chopping board
  • Knife
  • Food processor
  • Measuring spoons
  • Griddle pan

Ingredients

Hummus
  • 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

To serve

  • 8 ciabatta rolls
  • 2 large handfuls rocket
  • 2 large tomatoes
  • 1 large avocado

Method

  1. Roughly chop the peppers, add to the food processor with the rest of the hummus ingredients and blitz until smooth.
  2. Slice the tomatoes and avocado and place to one side. 
  3. 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. 
  4. Serve the sandwiches up and store any remaining hummus in an air tight container in the fridge and consume within 4-5 days. Enjoy!
Cassidy xx


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