This Hummus Sandwich makes the best lunch.
Lunch is such an important meal. It’s the thing that has to keep you energized, full and gets you through the largest portion of the day.
For me, lunch has to be easy and tasty. I’m often very busy around lunchtime, and it can be really difficult to find time to fit it a huge lunch. That being said, I still get very hungry ( okay, more like hangry) if I don’t get something to eat.
That’s why, I always focus on a healthy lunch, that is easy and quick to make, easy to take with you – and it’s also very important for me that my lunch has a stabilizing effect on my blood sugar levels. There’s nothing worse than eating a meal that sends your blood sugar on a rollercoaster ride and leaves you craving sugar an hour later.
To keep the blood sugar levels even, it’s important to focus on fiber. Fiber has an amazing stabilizing effect on sugar cravings – and that’s just what I need to get through the day without stuffing my face with chocolate every hour.
What’s to like about this recipe:
- It’s so tasty
- You can make the hummus in advance and just throw it together last minute – and it still tastes amazing
- It’s packed with protein and goodness that keeps you full until your next meal
- full of vitamins and minerals
- super healthy
You can use any type of whole-wheat bread you have available – I like to use tortillas or pita bread because it makes these sandwiches extra portable. I usually always have a jar of hummus ready in my fridge, and then I just quickly cut the veggies in the morning and stuff everything in the pitas.
It barely takes 5 minutes to make and then you are set for your day.
If I am feeling extra that day, I will eat a Hummus Sandwich along with a small bowl of Thai Salad – it’s a recipe for greatness.
- 1 can Chickpeas Drained
- 1 tbsp Tahini
- 3 tbsp Water
- 2 cloves Garlic Minced
- 2 pinch Cumin powder
- 3 tbsp Lemon Juice – divided
- 3 tbsp Olive Oil – divided
- 1 cup Tomatoes Diced
- 1 cup Cucumber Diced
- 1 cup Parsley Chopped
- ½ cup Red Onions Chopped
- 1/4 cup Fresh Basil Chopped
- 4 Whole-Wheat Tortillas
- Place chickpeas, tahini, water, garlic, cumin and 2 Tbsp (30 mL) each of lemon juice and olive oil in a food processor, and blend till smooth (or mash with a fork until smooth). Add salt and pepper to taste. To Make Tabouleh In a medium bowl, toss together tomatoes, cucumbers, parsley, red onion, basil, and remaining olive oil and lemon juice. Adjust seasoning. Add a generous spoonful of hummus on each tortilla and top with the Tabouleh. Wrap and serve.