Sunday, August 13, 2006

Hummus Club Sandwiches

Some women at work always order club sandwiches from this place down the street. I used to eat club sandwiches allll the time before I stopped eating meat, so watching them enjoy these sandwiches of happiness inspired me to look for a vegetarian version.

It turns out that vegetarian versions are hard because they turn out to be little more than some vegetables and stuff shoved between some slices of bread. The essence of the club sandwich is the combination of bacon and chicken or turkey (or some other kind of meat). Take that away, and you don't have much else. I thought about using veggie bacon, but then it's just a 3-tiered BLT. Anyway so the recipe I settled on involved hummus as the main ingredient, which I do enjoy.

It is obviously easy to make, especially if you do what I did and skip the hummus steps altogether - I just used store-bought hummus. It was good but it was missing something, I don't know what (...bacon...). Maybe sometime I'll try it again and add some apple and horseradish and vinaigrette and carrots and then it'll taste like the excellent vegetarian sandwich at Darwin's Ltd in Cambridge.

Hummus Club Sandwiches
from (what a surprise) Cooking Light

3 tablespoons plain fat-free yogurt
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon tahini (sesame-seed paste)
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, peeled
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
12 (1-ounce) slices whole-wheat bread
2 cups shredded Bibb lettuce
8 (1/4-inch-thick) slices tomato
4 (1/4-inch-thick) slices red onion
1 cup (1/8-inch-thick) slices cucumber
4 cups alfalfa sprouts (4 ounces)

Combine first 8 ingredients in a food processor; process until smooth.

Spread 2 tablespoons hummus over 1 bread slice; top with 1/2 cup lettuce, 2 tomato slices, 1 onion slice, 1 bread slice, 1/4 cup cucumber, 1 cup sprouts, and 1 bread slice. Cut sandwich diagonally into quarters; secure with wooden picks. Repeat procedure with remaining ingredients.

Yield: 4 servings

No comments: