The Tofu Guru

The veggie sandwiches continue, this week’s model includes roasted red peppers, fresh dill, and garlic-y hummus. It’s more like a raft than a submarine because I really wanted to try some gluten-free bread. Music by Metro Station

Hummus Recipe:

• 1 (29 oz.) can of chickpeas, rinsed (or 4 cups cooked)
• 1 Tbsp. tahini
• 1 – 2 cloves of garlic
• roughly 1/4 cup water
• 1/4 tsp. paprika
• 1/4 tsp. cumin
• 1/8 tsp. turmeric
• salt and pepper, to taste

Combine all of the ingredients in a food processor. Gradually add water until the hummus reaches the desired consistency.

Sandwich Recipe:

• 1 red bell pepper
• olive oil
• fresh dill
• lettuce, tomato, cucumber, red onion, + other sandwich fillings, sliced
• 2 slices of bread

Halve and deseed the red pepper. Brush the insides lightly with olive oil, then place them face-down on a foil-covered baking sheet and brush the outsides with oil. Broil in the oven until the skins are blackened. Immediately seal the peppers in a plastic bag to sweat. When they are cooled, peel the off the charred skin.

Toast the bread (if you like), and spread both slices with hummus. Arrange the fresh dill, other fillings, and half of the roasted red pepper between the two slices. Enjoy.