Wholemeal bread with Hummus, Sprouts, Tomato, Cucumber
A delicious veggie sandwich with hummus, sprouts, tomato and cucumber on a wholemeal bread
09 January, 2013
ingredients
Chickpeas
250 g
Tahini
3 tbsp
Lemons
2 each
Garlic
2 each, cloves
Cumin
1 tbsp
Bicarbonate of Soda
1 pinch, soda
Olive oil
Salt
Pepper
Bean Sprouts
4 tbsp
Tomatoes
2 each, sliced
Cucumber
1 each, sliced
Watercress
1 bunch
Bread
4 slices, wholemeal
Preparation
Soak the chick peas overnight in water. Drain, put into a pan, cover with water bring and boil for 10 minutes. Then simmer for around 1 ½ hours until the chick peas are soft.
Place in a food processor with the tahini, lemon juice, garlic, cumin and bicarbonate of soda. Add 4 tbsp of olive oil to start. Blend until thick -you will probably need to add more olive oil until you get the desired texture. You can also add a little water.
Add plenty of salt and pepper.
Spread the bread thickly with hummus and top with beansprouts, watercress and the tomato and cucumber slices.
