So here’s what up. I’m really bad at dieting/detox/healthy eating. I’m admitting it. I’ll own my weakness. I think I can do it, I think it’ll be easy, but about 2 hours into it I’m craving something greasy. Or sugary. Or just overall bad for my health. It’s hard to prep meals when you work full time. So I come home, binge on whatever is in the kitchen, which usually isn’t a pretty site, and then spend the next hour regretting my choices. I’m trying to prep easy meals, healthy dips and cut up veggies to keep on hand, but it doesn’t always go to plan. So recipes like these spicy, flavourful, refreshing curry hummus sandwiches are kind of, totally, saving my butt right now. Not to mention, this hummus has a regular spot in my fridge forever.
Coming back from our trip to Asia, I promised myself that I would start eating healthy. A sort of “detox” (without all the rules) to reset my body. But it’s so hard! It’s not that I can’t do it, it just gets really boring. I’m not cool with that. I think about food ALL. THE. TIME. I need to mix it up, I need to TASTE my food and enjoy the moment. I look forward to eating lunch and a boring salad isn’t going to cut it. But these sandwiches, ohmygod these sandwiches, are anything but boring!
And don’t be intimidated by making hummus. I agree, it sounds like a lot of effort but I’ll let you in on a little secret – there’s almost no work involved! I swear! I like to boil the chickpeas for a few minutes first to soften them and remove the skins (if you’re keen to do so, otherwise don’t bother!) but you don’t have to. I just find that it makes a smoother hummus, but again, it’s totally optional. Just throw the chickpeas in your food processor (or blender) with all the other ingredients, blend until smooth and voila! I hate to say it, but I told you so. Really easy, super flavourful and you’ll look like a serious kitchen pro.
Once you’ve made the hummus, it gets pretty easy from there. The pickled onions take only a couple minutes to make and keep well in a sealed container in the fridge. I love keeping these on hand, because you’ll never know when you’ll need them, and I’ve been eating them on everything lately! The herbed yogurt takes one bowl and 5 minutes (max!) to make and then you’re all set. If you’re going to eat healthy, or sort-of detox like me, then you need to make it REALLY easy or it’s just not going to last. I learned this lesson the hard way – eating while you’re “hangry” can be a bit of a blur. When you snap out of it, you’re left with an empty bag of Tostitos, a half-eaten jar of Nutella, half of the cheese in your fridge gone and an intense feeling of shame. Ha! But I digress…
- Generously spread the curry hummus over the bread
- Top with the tangy pickled onions, cuke slices, avocado and sprouts
- Add a thick layer of the herbed Greek yogurt
I’m serious, that’s it. For realsies!
- 1 can chickpeas
- ¼ cup tahini
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 garlic clove
- 1 tbsp curry powder
- 1 tsp salt
- ½ tsp chili flakes
- water to thin
- ¼ cup olive oil
Herbed Greek Yogurt:
- 1 cup greek yogurt
- ¼ cup chopped herbs – mint, cilantro
- Juice of ½ lemon + zest
- 1 tbsp olive oil
- 1 tbsp water to thin slightly
Quick Pickled Red Onions:
- ½ red onion, sliced thin
- 2 cups water
- ¾ cup rice vinegar
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cumin seeds
4 bread slices
- Sprouts or lettuce
- To make the hummus, place the chickpeas in the food processor along with the other ingredients and pulse until smooth. Add water in small amounts to thin the hummus until your desired consistency. **I like to boil the chickpeas for 5-10 minutes, then cool and remove from the skins before placing in the food processor, however this is completely optional!**
- Make the yogurt by combining all the ingredients and mix until combined. Keep in the fridge until ready to use.
- Make the red onions by placing placing the red onion slices in a strainer and then place the sieve over the sink. Boil the water and then pour the water over the red onions to par blanch them. In a resealable jar, dissolve the sugar and salt with the vinegar. Add the onions and cumin seeds to the jar and place in the fridge until ready to use.
- To make the sandwiches, generously spread the hummus over one slice of bread. Add a few pickled onions slices then top with sliced cucumber, avocado and sprouts/lettuce. Spread the herbed Greek yogurt over the other slice of bread then place the second slice, yogurt side down, over the sprouts.
- Repeat with the 2 other slices of bread.