Sandwich crémeux au houmous et au concombre

Ingrédients

• 1 can chickpeas (garbanzo beans) (15.5 oz / 440 grams)
• 3 tbsp tahini paste (45 grams)
• 2 cloves garlic
• 1/2 tsp ground cumin (1.5 grams)
• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp lemon juice (15 ml)
• 2 to 3 tbsp cold water (30 ml to 45 ml)
• 1 english cucumber (thinly sliced)
• 1 large tomato (thinly sliced)
• 1/2 red onion (thinly sliced)
• 8 slices multi grain sandwich bread
• sea salt & black pepper

Préparation

1. 1

   Drain the can of chickpeas into a colander and rinse under water, then shake off any excess water, add the chickpeas into a food processor and run for 30 seconds to 1 minute or until the chickpeas are well blended, make sure to scrape down on the sides at the halfway point

2. 2

   Once the chickpeas are well blended, add in the tahini paste, garlic, cumin, olive oil, and lemon juice, then season with salt & pepper, run the food processor for 1 to 2 minutes or until well blended, then with the motor still running, add in the water, once you end up with a creamy texture, the hummus is ready

3. 3

   Lightly toast the slices of sandwich bread, then add some of the creamy hummus over a slice of toast, top it off with some slices of cucumber, slices of tomato, and slices of red onion, then season with a kiss of salt & pepper, spread some more hummus on the top slice of toast, and then place it over the sandwich, enjoy!