Hummus Sandwich and Local Wednesday

I have greens over flowing in my garden. I have everything from lettuce, kale, spinach, Asian greens, arugula, and mustard growing this year. It seems like all my seeds germinated this year. Salads can get a bit boring so I have been trying to eat the greens from my garden in more creative ways, so I started stacking hummus sandwiches full with greens. I have also been experimenting with herbs from my garden on the sandwich.

I love the versatility of this hummus sandwich. You can eat it with any combination of greens from your garden. In the sandwich pictured above I wanted to show off the different colors and texture of lettuce and mustard that I grow. I make a large batch of hummus at the beginning of the week and enjoy hummus sandwiches all week. I usually work with dried beans, but with these sandwiches I have been taking the easy way out and using canned beans. During hot summer months I do not feel like turning on my stove to boil beans. Perhaps I should pressure can some beans later in the season.

While I love this sandwich for all of it wonderful flavors, Dr. Lazy Palate is not a fan. He hates greens even if they are fresh from the garden. He will admire the various colors and textures out in the garden. He will even ask me what all the greens are growing out in the garden, but he will not eat a single green leaf. He will not even entertain the idea of trying even a mild lettuce. He also hates hummus and black olives, so this sandwich is not his style.

Ingredients for the hummus modified from my spinach hummus (makes enough for about 4 sandwiches)

• 15 ounces caned garbanzo beans, drained
• 3 tablespoons tahini
• 1 clove of garlic, minced
• Juice from 1 lemon
• 2 tbsp extra virgin olive oil

Directions

1. Combine all the ingredients and blend.
2. Refrigerate until ready to serve.

Ingredients for hummus sandwich (makes 1)

• 1 pita bread
• 2 1/2 tsp extra virgin olive oil, divided
• 2 tbsp hummus (recipe above)
• 20 lettuce, mustard, kale, spinach, or arugula leaves (I used a combination of lettuce and mustard)
• 2 black Kalamata stuffed olives, sliced
• 1 tsp feta cheese, crumbled
• 5 Greek oregano leaves, finely chopped
• 5 thyme leaves (I used lemon thyme)
• 1 tsp Greek yogurt

Directions

1. Brush 1/2 tsp of olive oil on one side of the pita bread.
2. Place the pita bread oil side down on a warm flat pan. Cook until some brown spots appear on the pita bread and the bread is warm to the touch.
3. Spread the hummus on the sandwich on the non oiled side.
4. Arrange the lettuce on top of the hummus.
5. Sprinkle the olives, feta, oregano, and thyme leaves on top of the sandwich.
6. Drizzle the remaining olive oil on the sandwich.
7. Drizzle the Greek yogurt on the sandwich.
8. Enjoy!

What have you made with local ingredients this week?

Posted on Simple Lives Thursday