Green Goddess Hummus Sandwich

Green Goddess Hummus Sandwich

A lot of the time, when I look down at my sandwich all I see is brown. As delicious a brown food is, it certainly isn’t healthy. If I’m going to go out on a limb and eat all the bread it takes to make a sandwich, I’m going to need its contents to be colorful, full of health and flavor. Thats when I turn to the Green Goddess Hummus Sandwich for my lunch. It has EVERYTHING I love. Fresh, crispy cucumbers, bright, spicy onions and pickled carrots and, lets me honest, anything with hummus on it is bound to be good. Try these easy, delectable sandwich for your lunch today!

This Sandwich is STACKED

The joy of a sandwich is the quick, easy assembly process. In order to develop the perfect sandwich, however, you need the right ingredients. Begin with two slices of heavy duty whole grain bread. We suggest a light toasting for extra texture. Then measure out one fourth cup of green goddess hummus. Homemade or store-bought, either way, it’ll be delicious. Slice thin slices out of your cucumber. You’ll want to have at least one inch of slices stacked up by the time you’re done. Take two leaves of lettuce which you can later cut to size. Then grab a few pickles. I like the round, sweet pickles with this sandwich but if you’d rather have the bitter spears, simply slice them thin and lay them out across the sandwich.

Pickled to Perfection

It’s not everyday you can find pickled red onions and carrots. If you want it done right then you’d better do it yourself. For onions and carrots pickled to perfection begin with five or seven large carrots. That comes out to about three fourths to one pound of carrots. Now grab one small or medium red onion. It should weigh about half a pound. Portion out one cup of plain white vinegar. If you’d rather, you can replace the plain white vinegar with white wine vinegar or even apple cider vinegar. Measure out one cup of water and one fourth cup of honey. You can also use maple syrup or sugar depending on what you have available. Now all you need is two and a half teaspoons of salt and half a teaspoon of red pepper flakes (if you like a little spice.)

The Pickling Process

First and foremost, you’ve got to get your veggies ready to be pickled fast. Peel your carrots and use your vegetable peeler (or julienne peeler if you’re fancy) until the carrots have been sliced into ribbons. Slice your onion into very thin slices with a mandoline or super sharp chef’s knife. Now pile all the carrots into a single pint-sized mason jar and the onions in a separate jar. If you don’t mind the colors getting muddy you can put them all in one jar.

Now mix your water, vinegar, salt, sweetener and red pepper flakes together and pour half of it into each mason jar. That should be ready in thirty minutes. Spread a the hummus on each slice of toast, top with your cucumbers, pickles and lettuce. Throw on your pickled onions and carrots, top with the other slice of bread and chow down!



Great Dips to Have at Any Party

Great Dips to Have at Any Party


Parties need great dips. Guests effortlessly add toppings to a spread of crudités and keep out of the kitchen while the main courses are being prepared. Here are some great dips to have on hand.



Store bought hummus is fine, but home made is better and super easy. In a food processor pulse together 2 cups of canned chickpeas (you can use dry, you’ll just need to soak them over night then simmer with water for about 4 hours), 4 garlic cloves, 1/3 tahini, juice from 2 lemons, a few dashes of hot sauce. Slowly add 2 tablespoons of water to thin the mixture, then add salt to taste and more of any one component as necessary. Serve with a drizzle of olive oil on top.

You can also fold in roasted red peppers, sun dried tomatoes, chopped olives, or chili pepper paste for heat. Serve with pita chips, carrots, cauliflower, cucumber, tomatoes, bell pepper, or broccoli.



Cheese dips are a classic party choice, but many favorites involve using processed cheese. For a natural version try this recipe:

Heat a tablespoon of each butter and olive oil in a cast iron skillet or oven proof pan. Sauté 3 1/2 cup of chopped onion until soft and caramelized, about 25 minutes. Halfway through you can sprinkle about 1 tablespoon of sugar for extra sweetness.

Remove the onions from the heat and stir in 8 ounces shredded gruyere cheese, 2 tablespoons of each mayonnaise, sour cream and scallions, and 6 bacon slices that have been cooked and chopped. Season to taste with salt and pepper. Top with some more shredded cheese and chopped scallions then bake the dip at 425 degrees for 20 minutes. Broil the dip for a few minutes at the end to ensure a golden topping.

Serve with carrots, toasted bread slices, or broccoli.



A sweeter take on the classic spinach dip, this dip is easy to prepare. Thaw and squeeze the excess water from a 10 ounce package of frozen spinach. In a skillet, sauté 1 1/2 chopped onion (use 1 if you have large onions on hand), for about 25 minutes until soft and sweet. You can add 1 teaspoon of sugar halfway through for added sweetness.

Remove the onions from the heat and mix in the spinach. Then stir in 8 ounces of sour cream (you can substitute Greek yogurt if you’d like), squeeze of lemon, pinch of freshly grated nutmeg and salt and pepper to taste. Adjust seasonings as desired. Serve with an assortment of vegetables and toast points.



The creaminess of the avocado in this dip pairs well with the saltiness of the bacon. Cook and chop 6 strips of bacon. Then chop 2 avocados, 1/2 red onion, 1 tomato and stir to combine. Squeeze in the juice of 1/2- 1 lime, add pepper to taste. Fold in the bacon and adjust seasoning accordingly. Enjoy with tortilla chips.


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