Vegan Sourdough Sandwich with Hummus and Spreads
Ingredients
Hummus
- 1 tin red kidney beans
- 1/4 cup tahini
- 1 garlic clove
- Zest of one lemon
- Juice of one lemon
- 1/3 cup olive oil
- Salt to taste
Miso-carrot spread
- 1 cup chopped raw carrots
- 1 tablespoon white miso paste
- 1 tablespoon fresh grated ginger
- 1 teaspoon honey
- 3 tablespoons rice vinegar
- 1/4 teaspoon salt
- 3 tablespoons sesame oil
Creamy tahini miso dressing
- 1/3 cup tahini
- 1 tablespoon grated ginger
- 1 clove garlic minced
- 1 teaspoon white miso paste
- 1 tablespoon coconut aminos
- 1 tablespoon white rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons maple syrup
- 2 tablespoons water
- Pinch salt
Sandwich assembly
- Sourdough bread
- Rocket
- Chilli roast tomatoes
- Finely sliced red salad onions
- Mint
- Edamame beans
- Hot red chilli
- Black sesame seeds
Preparation
Hummus
Process the ingredients in a food processor
Add water to reach preferred consistency
Miso-carrot spread
Combine all the ingredients, except the oil, in food processor until smooth
Slowly drizzle in the sesame oil and salt to taste
Creamy tahini miso dressing
Blend until creamy
Sandwich assembly
Spread the hummus on sourdough bread and top with rocket, chilli roast tomatoes, and red salad onions for one variation
For the other variation, spread the miso-carrot spread and add mint, edamame beans, hot red chilli, and black sesame seeds
Serve with the tahini and miso dressing on the side
Tips
Eat slowly to enjoy the flavors
