Hummus & Harissa Veggie Sandwich

Take your lunch break to an all time high with this easy Hummus recipe, elevated by some Harissa oven roasted veggies as a topping.

Making you own homemade hummus is such an easy once a week moment, you will never go back the short cut but tasteless supermarket ones. I added a quick left over, oven Harissa veggie dish to make your dream sandwich come true. 

Harissa oven roasted veggies

What you need:

• 1/2 zucchini 

• 4 tomatoes

• 2 sjalot’s

• 2 cloves of garlic

• 1 sp of harissa

• 3 sp of olive oil

Pre-heat the oven on 220C and roughly chop the ingredients except for the garlic.

Place everything together in an oven dish and in the oven when it’s heated. 

Stir two times in between and after around 30 minutes take the dish out and let it cool. While it cools we’re making a creamy hummus for the veggies to sit on.

Hummus

What you need:

• 1 can of chickpeas

• 2 sp of tahini

• 1 lemon

• 1 clove of garlic

• ground cumin and salt

• 4 to 5 sp of olive oil

First put the tahini and lemon juice in the food processor just so you have a watery base to process the chickpeas with. When done you can add the chickpeas in two batches but save the water from the can when you drain them for later. 

Add all the additional ingredients to finally make a smooth hummus. 

You can always add some olive oil for the perfect texture, but the water you saved from the can of chickpeas can also help creating the silky smooth texture. 

When it’s done I like to top it with a drizzle of olive oil, za’atar and some whole chickpeas.