I have returned with my partner from Holland last week where on the last day I enjoyed a delicious Pea Hummus and Roasted Vegetable Sandwich in a cafe in Utrecht.
It was a delicious open style sandwich with a wealth of bite size roasted veggies pouring over the edge of the delicious bread smothered in the pea hummus. It was super fresh, satisfying and above all very tasty, so I thought I’ll share it here with you guys.
As soon as we settled back down, but still with a fresh memory of the beautiful pea hummus flavour, I thought I’ll try and make us the Pea Hummus and Roasted Vegetable Sandwich for lunch. So on my next shopping trip I got all the basic ingredients you’d expect any hummus to contain, including chickpeas.
To my surprise, I discovered that most pea hummus recipes out there don’t actually contain any chickpeas.
Hmm… Hummus normally means chickpeas plus other ingredients that add to flavour, but I decided to go with the flow and see how a chickpeas free pea hummus turns out.
One ingredient that I haven’t come across in the numerous pea hummus recipes I looked up is roasted garlic. You can certainly use the raw one, and this will only benefit your health more, but on this occasion I was roasting a few heads and thought I’ll use the roasted one instead. It worked really well and complemented the sweetness of my pea hummus with some wonderful nutty depth of the delicious roasted garlic heart.
The rest of the Pea Hummus and Roasted Vegetable Sandwich is really just a matter of your imagination and whatever vegetables you have on hand. Roasted vegetables left over from a Sunday Roast will surely find a good use in this recipe.
The type of bread you use is again your choice, but I think that a nice, thick slice of toasted sourdough works exceptionally well and adds to the heartiness of this lovely dish.
- 6-8 slices of bread - sourdough would be my choice
- ⅓ cup chopped chives or spring onions to serve
- 2 cups fresh peas
- ⅓ cup tahini (optional)
- ½ teaspoon ground cumin
- 4 cloves roasted garlic
- 3 tablespoons lemon juice (or more to taste)
- ¼ cup natural yoghourt
- 3 tablespoons chopped, fresh cilantro
- 4 tablespoons chopped fresh mint leaves
- 3 cups mixed vegetables chopped to bite size pieces (colorful bell peppers, parsnip, zucchini, onion, eggplant)
- 5-6 cloves roasted garlic
- Salt and pepper to season
- Splash of olive oil
- Preheat the oven to 180C (350F).
- Peel most of the outer garlic head wrappers and trim ¼ inch off the top of the garlic head.
- Place the garlic head on a piece of aluminum foil big, enough to wrap it around the head.
- Drizzle 1 teaspoon of olive oil over the exposed tops of the cloves and allow the olive oil to run down to the inner parts of the garlic head.
- Wrap the garlic head in the aluminum foil.
- Toss all your vegetables in olive oil, season with salt and pepper and pour them into another baking tray.
- Place the baking tray with vegetables and the wrapped garlic head in the oven and roast both for 40 minutes.
- When the garlic is ready, squeeze the cloves out of the wrappers into a bowl and place half of them together with all the remaining hummus ingredients in a food processor. Puree your hummus, adjust the seasoning with salt and pepper as needed, to taste.
- Toast the bread and spread the pea hummus generously on 1 side of each slice.
- Add the remaining roasted garlic cloves to the roasted vegetables, mix them well and pour over the bread.