Looking for Hummus Sandwich Ideas
Robert Bishop
I frequently hear hummus suggested as a sandwich filling but can't come
up with more than a few ways to use it. I usually always have it around
the house and like eating it as a dip for raw vegtables. It is also
available around here (Washington DC) in many brands and varieties.
Any sandwich ideas will be _greatly_ apprceiated! Thanks.
Bob Bishop
Jeff Cadieux
HUMMUS WRAP
or
BABA WRAP
One piece Mountain Bread * (See below)
One Half zucchini, sliced thin lengthwise
One Half yellow squash, sliced thin lengthwise
One medium Tomato, sliced thin.
One lettuce leaf.
1 Big Scoop Hummus or Baba Ganush (YUM!)
Take a piece of Mountain Bread* and spread Hummus
or Baba Ganush (SP?).
Place the veggies on top and roll like a burrito.
* Mountain Bread is a flat, unleavened bred similar to a very large
tortilla, but with a dryer texture. It is useful for making wraps and
arams. Ask at your local Whole Foods or Wylde Oats, or other health
food store.
Enjoy!
-Jeff
Christine
In article <3409D3...@allware.com>
Robert Bishop <rbi...@allware.com> writes:
> I frequently hear hummus suggested as a sandwich filling but can't come
> up with more than a few ways to use it. I usually always have it around
> the house and like eating it as a dip for raw vegtables. It is also
> available around here (Washington DC) in many brands and varieties.
>
> Any sandwich ideas will be _greatly_ apprceiated! Thanks.
>
> Bob Bishop
There are a variety of middle eastern combos, mixing and matching
hummus with falafel, tabouly (sp?), greek olives, lettuce, tomatoes,
etc.
Great with cheese and/or roasted veggies.
It adds to virtually any fresh veggie sandwiches (cukes, shredded
carrot, tomatoes, sprouts, avacado... don't forget the pickles &
onions). Or try with roasted red peppers, spinach & mushrooms.
Christine
Richard Ervin
Use it anywhere you would otherwise you Miracle Whip or mayonnaise. Add
a bit of vinegar to zest it up a bit, if you like. It's basically a
dressing, and might be used wherever you would use a dressing otherwise --
over salads, in potato/macaroni salads, on sandwhiches, vege dip, pita dip,
on Tacos, whereever you think you'd like it.
There are a heck of a lot of vegan dressings, though, so don't get too hung
up on the hummus. Middle-eastern and indian foods are popular on this
group due to their inherently vegetarian bias, but there are plenty
of good-ole "American" foods (i.e. european inspired) that are vege in
nature.
Robert Bishop <rbi...@allware.com> wrote:
>I frequently hear hummus suggested as a sandwich filling but can't come
>up with more than a few ways to use it. I usually always have it around
>the house and like eating it as a dip for raw vegtables. It is also
>available around here (Washington DC) in many brands and varieties.
>Any sandwich ideas will be _greatly_ apprceiated! Thanks.
>Bob Bishop
--
Rich
Joseph Michael Bay
Robert Bishop <rbi...@allware.com> writes:
>I frequently hear hummus suggested as a sandwich filling but can't come
>up with more than a few ways to use it. I usually always have it around
>the house and like eating it as a dip for raw vegtables. It is also
>available around here (Washington DC) in many brands and varieties.
>Any sandwich ideas will be _greatly_ apprceiated! Thanks.
Well, hummus is a popular item at the Grease Trucks of Rutgers
University (a group of catering trucks serving a variety of burgers,
steaks, gyroi, and various Middle Eastern foods).
The way they serve it (and also *a* way a lot of Greek and Middle Eastern
places serve it) consists of hummus, some tomato, some lettuce, and some
onions on a flat pita (pocketless, usually), rolled up like a fajita or
something, a tasty and simple way to do it.
I also had a really killer Super Falafel or something up in SF, which
consisted of a regular falafel sandwich (wrapped in the Greek/Jordanian
style, not stuck in the pocket Israeli style) with hummus, veggies, and
IIRC some babaganouche as well, and of course tahini. Mmmm.
Now I'm really hungry.
--
Joe Bay B1FF
Brought to you by a grant from the Annenberg CPB project, R()0LZ!
the Helena Rubenstein Foundation !!!!!!!!!1
and stooges like you. AMIGA 4EVER!
*selah*
>Robert Bishop <rbi...@allware.com> writes:
>
>>I frequently hear hummus suggested as a sandwich filling but can't come
>>up with more than a few ways to use it. I usually always have it around
>>the house and like eating it as a dip for raw vegtables. It is also
>>available around here (Washington DC) in many brands and varieties.
>
>>Any sandwich ideas will be _greatly_ apprceiated! Thanks.
Hummus is good spread inside pita bread with some shredded lettuce and
sliced avocado.
Nicole Markee
> >>I frequently hear hummus suggested as a sandwich filling but can't come
> >>up with more than a few ways to use it. I usually always have it around
> >>the house and like eating it as a dip for raw vegtables. It is also
> >>available around here (Washington DC) in many brands and varieties.
> >
> >>Any sandwich ideas will be _greatly_ apprceiated! Thanks.
I use it instead of cheese on regular sandwiches:
bread of choice (rye or a nice sold sourdough work well)
mustard/mayo, if desired
sliced green peppers
shredded carrots
sliced tomatoes
lettuce and/or sprouts.
The store-bought varieties are intended to be used as dips, and I find
them a bit runny for sandwich use. If you have a food processor, hummus
is very simple to make yourself, not to mention a lot cheaper.
-Nicole
lil...@ebs.net
http://tino.clark.net/~nicole
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
It's important to realize that one is more than a perpetually harried
collection of roles, be they to yourself or to other people.
-Marco Anglesio
Alan L.M. Buxey
On Tue, 16 Sep 1997 13:03:32 -0500 ,Nicole Markee posted the following:
: The store-bought varieties are intended to be used as dips, and I find
: them a bit runny for sandwich use. If you have a food processor, hummus
: is very simple to make yourself, not to mention a lot cheaper.
some of the store bought ones are ok though - the trouble with home
made humous is the amount of time and energy required to cook those
chick peas! ;-)
alan
Jan
In article <5vobtj$omf$1...@infa.central.susx.ac.uk>,
Oh, Alan, it is a snap to cook dried beans. Pick through them to remove
any dirt or small rocks, put 1 pound into crock pot, add 2 quarts water
(boiling will cook them faster, tap water is fine though), set to medium,
cover and let cook. different beans take different cooking times, chick
peas/garbanzo beans take a while, I'd say 12 - 14 hours. But, you don't
have to be there.
Richard Ervin
Alan L.M. Buxey <kc...@central.susx.ac.uk> wrote:
>On Tue, 16 Sep 1997 13:03:32 -0500 ,Nicole Markee posted the following:
>: The store-bought varieties are intended to be used as dips, and I find
>: them a bit runny for sandwich use. If you have a food processor, hummus
>: is very simple to make yourself, not to mention a lot cheaper.
>some of the store bought ones are ok though - the trouble with home
>made humous is the amount of time and energy required to cook those
>chick peas! ;-)
20 seconds and very little energy - fractions of a watt to run my electric
can opener.
Hummus is not exactly a "miracle" food. It's basically a sandwich spread,
like mayonnaise. In fact, it makes a good mayonnaise substitue. Good
sandwich fixin's for me (with or without the hummus) are: lettuce, tomatoes,
cucumber, avocado, pickles, sprouts, squash, mushrooms - almost anything
you'd put on a salad.
In fact, the only difference between most sandwiches and a salad is the
bread and the proportion of meat to veges. Also, usually less dressing.
--
Rich
C:WINSOCKKA9QSPOOLMAIL
> > : The store-bought varieties are intended to be used as dips, and I find
> > : them a bit runny for sandwich use. If you have a food processor, hummus
> > : is very simple to make yourself, not to mention a lot cheaper.
> >
> > some of the store bought ones are ok though - the trouble with home
> > made humous is the amount of time and energy required to cook those
> > chick peas! ;-)
> >
> > alan
1) Make Hummus: 1 Large Can Chick Peas, 2 tbs Tahini paste, 1 large clove of garlic, 1 tbs lemon juice. Put whole lot in a blender and zap
away adding reserved juices (as needed) from the chick peas till you get to the desired consistency.
2) Grate 3 large carrots into a bowl.
3) Heat 2 tbs of groundnut oil in a small pan with a lid. When oil is hot add 2 tsp of black mustard seeds and replace lid.... seeds will pop..
when popping subsides poor the hot oil and seeds over the carrots and mix well with a fork.
4) get two slices of your favourite bread - smear with the hummus and sandwich with the carrots and mustard+oil...
Bloody marvellous
enjoy.
TTFN
James D Nelson E-mail: ja...@bir-ces.demon.co.uk
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postm...@cyberpromo.com
C:WINSOCKKA9QSPOOLMAIL wrote:
>
> In article: <jrg14-17099...@132.236.226.17> jr...@cornell.edu ( Jan ) writes:
>
> > > some of the store bought ones are ok though - the trouble with home
> > > made humous is the amount of time and energy required to cook those
> > > chick peas! ;-)
> > >
> > > alan
>
> 1) Make Hummus: 1 Large Can Chick Peas, 2 tbs Tahini paste, 1 large clove of garlic, 1 tbs lemon juice. Put whole lot in a blender and zap
> away adding reserved juices (as needed) from the chick peas till you get to the desired consistency.
It's hardly worth the effort cooking bulk chickpeas, when, from a
distributor, you can get canned *organic* chickpeas (here in WI, USA
anyway) for about USD 0.90. For consistency, rather than the juice from
the chickpea can (which ramps up the flatulence risk..), try olive oil.
In the Arabic restaruants in the States, they often serve it with a
small puddle of olive oil poured in the middle of a concave scoop of the
hummus.
--
Paul T. O'Leary
Desktop Insurgent
Madison, WI USA
Obviously the above e-mail address is fake, If you
got this far, then you can e-mail me at
mailto:ptol...@terracom.net