Hummus & Pepper Sandwich

Created by: Marika Cucuzza

Serves: 2

Cooking time: 25 minutes

Preparation time: 10 minutes

Ingredients for the Hummus:

• 1 chickpea can (240g)
• 2 garlic cloves
• 1 lemon juice
• 4tbsp of tahini
• 2tbsp of olive oil
• 1/2tsp of salt
• 7tbsp of water

Ingredients for pan-roasted bell peppers:

• 3 bell peppers (cut into strips)
• 1/2tsp of salt
• Pepper to taste
• 1/2tsp of chilly flakes
• 2tbsp of olive oil
• 1tbsp of water
• 1 garlic clove

Extra ingredients:

• 8/10 vegan cheese slices
• 1 La Boulangère Stone Oven Part-Baked Baguette

Preparation:

1. Drain and rinse the canned chickpeas and dry them before use;
2. In a high-speed blender, place the chickpeas, garlic, lemon juice, tahini, olive oil and salt. Use the blender baton to blend until very smooth, adding water as needed to blend and to reach your desired consistency;
3. Transfer to an airtight container and set aside;
4. In a large skillet, heat the olive oil and a garlic clove over medium heat. Add all of the peppers at once;
5. Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister;
6. Add water, salt, pepper and chilly flakes;
7. Cover the pan and cook for 5 minutes;
8. In the meantime pre-heat the oven at 200C fan;
9. Uncover the bell peppers, stir and cook for another 10 minutes;
10. Place the plain stone oven part-baked baguette onto a lined baking tray and bake for 5 minutes;
11. Stir the peppers and set them aside;
12. Halve the baguette and spread one cut with vegan cheese, close the sandwich with the top half and bake for another 5 minutes;
13. When it’s ready, open the baguette and spread the top half with hummus and layer the pan-roasted bell peppers. Close the sandwich with the top half of the baguette, press down lightly and slice into two equal portions. Serve immediately.

Recipe notes:

• Store the extra hummus in an airtight container and keep it in the fridge for 4-5 days. Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it.
• Leftover bell peppers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat leftovers in a pan over medium heat or in the microwave.