TUNA AND HUMMUS SANDWICH

I had passed over this recipe in one of my cookbooks that I used often, and one day it finally sounded good, but I was still quite sceptical.  My man wasn't too convinced about the combination either.  Well, let me tell you, we have had it once a week for the past 3 weeks!

Tuna & Hummus Sandwich

What you are going to need:

• 1 can tuna
• 1/4 cup finely sliced celery
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped cornichon (not sweet small pickles)
• 2 tbsp lemon juice
• 2 tbsp mayonaise
• 1 tsp dijon mustard
• salt and pepper to taste
• sliced sourdough bread (I buy a whole loaf, and slice it, and freeze it for future use)
• 1 cup hummus (use store bought, or use my recipe from here)
• radishes, thinly sliced

How to make it:

• Toast the sliced sourdough bread quite heavily so it doesn't get soggy when everything is piled high on it.
• Combine the first 8 ingredients in a bowl and use right away, or even better, let it marinate for an hour or so covered in the refrigerator.
• Spread on the bread a layer of hummus, followed by a layer of tuna and garnish with the radishes.
• Enjoy!

Makes about 3 sandwiches, depending on the size of bread you use.

Bon Appetit!

xo, Alysha

HUMMUS

A staple in my life!

I often eat it for a light lunch, with some sliced vegetables (cucumber is my favourite, but carrot sticks, celery, peppers, zucchini and radishes are all great too!), nice olives and a couple of pita crackers or pretzel sticks for a treat.  It is also great as a healthy snack!  Chickpeas are full of protein and fibre, which is great for you, and quite filling.

Hummus

What you are going to need to make it:

• 1 can chickpeas, rinsed and drained
• 2 garlic cloves minced (I use about 5)
• 1/2 cup lemon juice (I just use squeeze)
• 1/2 cup water
• 3 tbsp tahini (sesame paste, and available at all grocery stores)
• 1/2 cup unsweetened pumpkin puree (I just used canned)
• 1 tsp cumin
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1/2 cup olive oil

Directions:

• Place all of the above ingredients in a food processor or blender and blend very well until smooth!

Make 2 1/2 cups hummus.

Note:  I multiply this recipe times 3 or 5 every time, and freeze them flat in normal size ziplock baggies.  They unfreeze great at room temperature, and right back to normal with just a little stir.

I like my stuff quite garlic - ey and often times it is too much for other people.  The pumpkin in this recipe really helps cut down on the garlic flavour.

And stay tuned for this great tasting recipe next week that uses this hummus...

Bon Appetit!

xo, Alysha