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Quick-n-Easy Open Hummus Sandwiches

This will probably be the easiest cooking you will do all day but it will be the tastiest! It does involve store-bought ingredients, but you are working and you need to eat, and this is what this recipe is all about!


What you need:

Sourdough bread (any other bread is fine but sourdough is better for you!)

Store-bought hummus or make your own

1/2 red pepper, cut in thin and long slices

1/4 yellow onion, cut in thin and long slices

Handful of pitted and sliced black olives

Rosemary-flavored olive oil (or any other olive oil)

Balsamic vinegar

Agave (or any other sweetener)


How to make

Put a flat pan on the gas. Add a tablespoon of olive oil and start to heat the pan at medium. Throw in the cut onions and peppers and sauté them until the onions are translucent and the peppers look cooked and slightly brown. Add a teaspoon of agave and a teaspoon of the balsamic vinegar and let it cook for a few minutes. Turn off the gas and let the mixture cool for a few more minutes.


Toast the bread. Lather the hummus. Add the caramelized mixture to it, add the cut olives, and it is ready to serve!


My notes and recommendations:

** Rosemary olive oil tastes amazing, you should buy it if you like to make rosemary potatoes for breakfast. Of course, you can always make your own infusion with olive oil and rosemary herb. This is what I use.


** Sourdough bread goes so well in this recipe. The bread you see in this photo is from a local Los Angeles shop called Röckenwagner Bakery. The shop has been around 25 years and has the best pretzels, pretzel buns and pretzel croissants but their sliced half loaf sourdough is pretty fantastic too.

 

Los Angeles-based Green Sea Shells is all about fun and healthy vegetarian eating, green living, family travel and adventures in Los Angeles. Subscribe to our updates and follow us on our social media platforms on FaceBook and Instagram