Veggie and Hummus Sandwich

Ingredients

Hummus

1 (14.5 oz) can chick peas, drained and liquid reserved

3 Tbsp tahini

3 Tbsp fresh lemon juice

2 Tbsp olive oil

2 Tbsp reserved liquid from chick peas, then more as needed

1/2 tsp salt, or more to taste

1/4 tsp ground cumin

1 clove garlic

Sandwiches

4 slices hearty whole grain bread, toasted

Hummus

2 slices havarti or provolone cheese (optional)

1 cup spinach

1/2 cup peeled and grated carrots

8 peeled cucumber slices

6 avocado slices

4 tomato slices (I used vine ripened tomatoes)

Salt

Small handful sliced red onion (optional), rinsed under water

1/2 cup broccoli or alfalfa sprouts

Directions

For the hummus:

Add all hummus ingredients to a food processor and pulse about 5 minutes, occasionally stopping and scraping down food processor, until it's as smooth as possible. Add in more liquid as needed 1/2 tablespoon at a time to thin. Store in an airtight container in refrigerator.

For the sandwiches

Spread desired amount of hummus over bread slices. Divide sandwich ingredients over two of the slices, season lightly with salt to taste (preferably over the tomato or cucumber layer). Top with remaining slices. Serve immediately.