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one ciabatta vegetable hummus sandwich cut into two halves on an ordinary plate showing thick pale hummus, tender grilled eggplant and zucchini slices with browned grill marks and fine red-cabbage shreds, with no cucumber rounds, sprouts, avocado, roasted red pepper, chips or garnish
Andre Lewis

Veggie Hummus Sandwich

Make the hummus thick enough to stay where you spread it, then layer chilled grilled vegetables and dry cabbage over the bottom roll. Eggplant needs to soften fully on the grill pan before cooling. A firm, pale center will still be spongy and awkward to bite once it is tucked into bread. The zucchini should be tender with browned stripes, and both vegetables should stop releasing steam before they meet the hummus. This sandwich gets its substance from the chickpea spread and the cooked vegetables, with a little raw cabbage adding crunch through the middle.
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Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 3/4 cup canned chickpeas drained and rinsed
  • 1 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 2 tbsp cold water
  • 1 small garlic clove peeled
  • 1/4 tsp fine salt divided
  • 1 tbsp olive oil divided
  • 1 small Japanese eggplant about 6 oz, cut lengthwise into 1/4-inch slices
  • 1 small zucchini about 6 oz, cut lengthwise into 1/4-inch slices
  • 1/8 tsp black pepper
  • 1/2 cup finely shredded red cabbage washed and dried
  • 2 small ciabatta rolls about 4 oz each, split

Method
 

  1. Blend chickpeas, tahini, lemon juice, cold water, garlic, 1/8 teaspoon salt and 1 teaspoon olive oil in a small food processor until thick and smooth, scraping the sides as needed. Refrigerate while cooking vegetables.
  2. Heat a grill pan over medium-high heat. Brush eggplant and zucchini with remaining oil and season with remaining salt and pepper.
  3. Grill vegetables in 2 batches for 3 to 5 minutes per side until browned and fully tender, giving eggplant additional time if its center is still firm. Transfer to a shallow container and refrigerate promptly for about 40 minutes until cold.
  4. Spread hummus over the cut faces of both rolls. Layer chilled eggplant and zucchini over the bottoms and add shredded dry cabbage.
  5. Close with the roll tops and cut in half. Serve cold or refrigerate at 40°F or below, transporting with ice packs; prep time includes vegetable chilling.