Something Natural’s Hummus and Sprouts Sandwich

Once you make hummus at home, you may be disappointed you haven’t been making it yourself all along. This Middle Eastern standard is incredibly easy to whip up in a food processor, and it lasts for about two weeks in the fridge. The best recipe I’ve found is Mark Bittman’s from his excellent cookbook The Best Recipes in the World. Using the Bittman recipe as a basis, you can customize hummus to your taste with more garlic, lemon, etc., as I have here. Keep the ingredients on hand and you’ll never want mass-market hummus again.


One of the best uses for homemade hummus is this sandwich, based on the delicious version from Something Natural in Nantucket. Though you’ll be hard-pressed to find the same wonderful Portuguese bread off the island, you can use fresh multi-grain bread for a healthy lunch that fits into a low-cal, low-salt diet. This sandwich almost like a salad between two pieces of bread, and as such, it’s a lot easier to take to the beach or the park. You may want to wrap the sandwich in waxed paper and cut it in half – or just enjoy the messiness.

Something Natural’s Hummus and Sprouts Sandwich

For the hummus
1 can low-sodium chickpeas, drained, liquid reserved
1/4 c. tahini
2 tbsp. extra-virgin olive oil
2 garlic cloves, peeled
1/2 tsp. salt
2 tsp. ground cumin
juice of 1/2 lemon

Put all the ingredients except the chickpea liquid into a food processor and process until minced. Slowly add the liquid until it becomes a puree; don’t add too much liquid because it will have to hold its shape in a sandwich. The final product should be slightly nubbly, not a slick paste.

To fine-tune the seasoning, refrigerate the hummus for at least an hour and then taste it. Finish with more lemon juice.

For the sandwich
1/2 large carrot, peeled
1/3 cucumber
1/2 tomato
1/2 c. alfalfa sprouts
2 slices whole grain bread
1/2 c. hummus

Using a mandoline, julienne the carrot into 1/8-inch strips and thinly slice the cucumber. Slice the tomato and wash and pat dry the alfalfa sprouts, pulling them apart to create volume.

Spread the hummus on one slice of bread and top with the hummus, cucumber, carrots and tomato. Cut it in half with a large bread knife and serve.

Makes 1 sandwich.


The Something Natural original

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