Sandwiches
Hippea Chickpea Sandwich
Ingredients
- 1 ea. Hilltop Hearth® Pub Grain Hamburger Bun
- 3 oz. Rykoff Sexton® Slow Roasted Tomatoes, rough chop
- 1/2 oz. Monarch® Pickled Red Onion
- 2 oz. Cross Valley Farms® Cucumbers, peeled, cut into 1/8" half moons
- 1 ea. del Pasado® Avocado Half
- 2-1/2 lb. Monarch Green Chickpeas
- 8 ea. Cross Valley Farms Garlic Cloves, minced finely
- 5 ea. Lemon, juiced
- 1 to 1-1/2 c Seasoned Oil, reserved from Slow Roasted Tomatoes
- To Taste Salt and Pepper
PREPARATION
- 1. First make a batch of green chickpea hummus (recipe will make enough for 18-20 sandwiches). In a small bowl, steep the minced garlic in the lemon juice for 10 minutes. Put the green chickpeas with the other hummus ingredients into a blender and blend until fairly smooth but retaining some texture, with machine running, slowly drizzle reserved tomato oil until mixture is smooth and creamy. Season with salt and pepper as you blend. Adjust consistency with drizzle of ice water if needed. Reserve.
- Drain oil from slow roasted tomatoes. Reserve oil in squeeze bottle.
- Toast Pub Grain Bun on griddle with olive oil until golden brown.
- Build: Spread 3 oz. green chickpea hummus onto bottom bun then top with slow roasted tomatoes, cucumber, pickled red onions and sliced avocado. Place remaining bun on top.
Serves 1
Recipe by Chef Scott McCurdy, Director Culinary, US Foods