Chef notes
There was a café near campus at Berkeley that I would frequent during college exclusively because of their veggie sandwich. It was simple yet perfect, pairing raw veggies with hummus, all hugged between some fluffy multigrain bread. My sandwich is inspired by the one I loved so much in the Bay Area, though mine uses a homemade turmeric hummus and pesto, ripe avocado and a drizzle of extra-virgin olive oil, in addition to the fresh, crunchy veggies.
Technique tip: Spread the hummus and pesto on both sides of the bread so that the veggies stay in place!
Swap option: Customize the veggies! You can swap out or add marinated peppers, radishes, red onions or whatever vegetables you have on hand in your fridge.
Ingredients
- 1 (15.5-ounce) can chickpeas, rinsed and drained
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1/3 cup tahini
- 1 lemon, juiced
- 4 cloves garlic
- 1/4 cup cold water
- extra-virgin olive oil
- 1/4 teaspoon paprika
- Pinch za'atar
- 4 ounces fresh spinach
- 4 cloves garlic, peeled
- 1 tablespoon hemp seeds
- 4 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
- 1/2 cup fresh basil leaves
- 1/4 teaspoon chile flakes
- 1/4 teaspoon oregano
- Kosher salt and freshly ground black pepper
- Water, as needed, to help thin the sauce
- 1/4 cup spinach pesto (recipe above)
- 2 slices sandwich bread
- 1/4 cup turmeric hummus (recipe above)
- 1/2 avocado, thinly sliced
- Kosher salt and freshly ground black pepper
- extra-virgin olive oil, for drizzling
- 1 large carrot, shredded
- 1 Persian cucumber, thinly sliced
- 1/2 tomato, thinly sliced
- 1 handful microgreens
Preparation
For the turmeric hummus:
1.In a food processor or high-speed blender, combine the chickpeas, turmeric, cumin, tahini, lemon juice and garlic. Add cold water, one tablespoon at a time, and blend. Continue to blend until it reaches your desired consistency. Feel free to add more water if you like a thinner consistency.
2.Blend 3-4 more times (this is important for texture) until hummus is extremely velvety smooth. Season to taste.
3.Top with a generous drizzle of olive oil, paprika and za'atar.
For the spinach pesto:
Throw all of your ingredients into a food processor/blender and pulse until mixed. Add water as needed to help thin the pesto to your desired consistency. Season to taste.
For the sandwich:
1.Start by spreading the pesto on both slices of bread.
2.Nest, spread the hummus on both slices of bread, making sure it is evenly distributed on top of the pesto. Feel free to add more to your liking.
3.Spread the slices of the avocado on one slice of bread, fanning it out so that it is even throughout the slice. Season with kosher salt, freshly ground pepper and a drizzle of olive oil.
4.Add the shredded carrots right on top of the avocado, followed by the thinly sliced cucumber and sliced tomatoes.
5.Finally, add the microgreens on top of the other slice of bread (with just the pesto and hummus).
6.Place the slice of bread with the pesto, hummus and microgreens right on top of the other slice with all the fixings. Press it down firmly so everything holds together.
