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Adding roasted red peppers to hummus adds a slight sweetness, bright colour and amazing flavour. It’s a delicious and nutritious spread for vegetarian sandwiches.

2 votes

Ingredients


  • Grilled Veggie Sandwich:
  • 8 slices Dempster’s® White Bread, toasted
  • 1 zucchini, cut lengthwise into 1/2-inch (2.5 cm) slices
  • 1 portobello mushroom, stemmed and gills removed
  • 1/2 small red onion, sliced in rounds
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • Roasted Red Pepper Hummus:
  • 2 cloves garlic
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 2 prepared roasted red peppers, drained, rinsed and patted dry
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 1/4 cup (60 mL) lemon juice
  • 2 tbsp (30 mL) tahini
  • 1 tsp (5 mL) paprika
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper

Directions


Grilled Veggie Sandwich: Preheat grill to medium-high; grease grate well. Toss together zucchini, mushroom, onion and olive oil; sprinkle with salt and pepper. Grill, turning, for 5 to 8 minutes or until grill-marked and tender; cut into bite-size pieces.


Roasted Red Pepper Hummus: Add garlic to food processor, pulsing until minced; add chickpeas, red peppers, olive oil, lemon juice, tahini, paprika, salt and pepper; purée until smooth.

Spread 2 tbsp (30 mL) Roasted Red Pepper Hummus on each of 4 slices of bread, reserving remaining hummus for another use. Top with grilled vegetables. Top with remaining slices of bread.

Tip: Add Roasted Red Pepper Hummus to burgers, grilled cheese or breakfast sandwiches for extra flavour.





Made With


dempsters