Spicy, flavourful, curry hummus sandwiches loaded with creamy avocado, pickled red onions, cucumbers, sprouts and refreshing herbed Greek yogurt. The quick pickled onions are the best, use on any sandwich, opt. add thinly sliced cucumber and/or shredded carrots. Serves: 4 sandwiches


Curry Hummus: 1 can chickpeas OR store bought hummus, then add the rest cup tahini cup olive oil 2 tbsp lemon juice 1 garlic clove 1 tbsp curry powder 1 tsp salt tsp chili flakes water to thin cup olive oil Herbed Greek Yogurt: 1 cup greek yogurt cup chopped herbs mint, cilantro Juice of lemon + zest 1 tbsp olive oil 1 tbsp water to thin slightly Quick Pickled Red Onions: red onion, sliced thin 2 cups water cup rice vinegar 1 tsp salt 1 tsp sugar 1 tsp cumin seeds 4 bread slices Avocado Cucumber Sprouts or lettuce


To make the hummus, place the chickpeas in the food processor along with the other ingredients and pulse until smooth. Add water in small amounts to thin the hummus until your desired consistency. **I like to boil the chickpeas for 5-10 minutes, then cool and remove from the skins before placing in the food processor, however this is completely optional!**
Make the yogurt by combining all the ingredients and mix until combined. Keep in the fridge until ready to use.
Make the red onions by placing placing the red onion slices in a strainer and then place the sieve over the sink. Boil the water and then pour the water over the red onions to par blanch them. In a resealable jar, dissolve the sugar and salt with the vinegar. Add the onions and cumin seeds to the jar and place in the fridge until ready to use.
To make the sandwiches, generously spread the hummus over one slice of bread. Add a few pickled onions slices then top with sliced cucumber, avocado and sprouts/lettuce. Spread the herbed Greek yogurt over the other slice of bread then place the second slice, yogurt side down, over the sprouts.
Repeat with the 2 other slices of bread.

Servings: 2