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Hummus Vegetable Deli Sandwich on a plate
Andre Lewis

Veggie Hummus Sandwich

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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. Process chickpeas, tahini, lemon juice, cold water, garlic, 1/8 teaspoon salt, and 1 teaspoon oil until thick and smooth, scraping sides as needed. Refrigerate while cooking vegetables.
  2. Heat grill pan over medium-high. Brush eggplant and zucchini with remaining oil; season with remaining salt and pepper.
  3. Grill in 2 batches, 3 to 5 minutes per side, until browned and fully tender; cook eggplant longer if centers remain firm. Transfer to a shallow container; promptly refrigerate about 40 minutes until cold.
  4. Spread hummus on cut faces of both rolls. Layer bottoms with cold eggplant, zucchini, and dry cabbage.
  5. Close and halve. Serve cold or refrigerate at 40°F or below; transport with ice packs. Prep time includes chilling.