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First, make the Hummus according to the recipe and directions below.
Next, toast your bread the way you like it. Spread the Hummus on each piece of toast. Layer all of the veggies on top and any extra veggies that you choose. Sprinkle on some salt and pepper.
Slicing your sandwich in half could get messy, so I would suggest eating it open faced or leaving it whole!
Enjoy with crunchy pickles on the side if you’d like!
Additional toppings ideas: Jalapeño slices, banana peppers, black olives, or microgreens.
First, try to remove all or most of the skins on the garbanzo beans by placing them in a clean dish towel and gently rubbing them with your hands, being careful not to break them up too much—only because things can get messy. Then, pick the skins off as many garbanzo beans for which you have the patience. I usually get about 90% of them removed. This step is not necessary, but it will make your hummus extra creamy.
Next, add your garbanzo beans, tahini, water, cumin, salt, garlic, and lemon juice to a food processor and blend until smooth. The longer you blend, the creamier! You may have to pause and scrape down the sides once or twice as you go. If it seems too thick, add a bit more water. Depending on the thickness of your tahini, you may need to add 2-4 more tablespoons of water.
Taste and adjust the salt and seasonings. Garnish with chopped fresh parsley and a sprinkle of smoked paprika.
Serve with our Baked Pita Crunchers, cucumber rounds, baby carrots, or your favorite veggies.
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