Panini rolls with lemon-hummus

Ethnic: a specialty with an oriental flavour.

Ingredients

For the bread:
1 package
2
lettuce leaves
¼
cucumber
½
tomato
1 pinch/es of
salt
50 g
radish sprouts
½
carrot
15 g
onions
For the sauce:
200 g
chickpeas
1 ½ tbsp
extra virgin olive oil
1 tbsp
lemon juice
1 tsp
tahini
½
garlic clove
1 pinch/es of
salt
1 pinch/es of
cumin
1 pinch/es of
black pepper

Preparation

Preparing hummus:
In a bowl put 150 g of chickpeas, olive oil, lemon juice, tahini, salt, pepper and cumin. Finely chop the garlic clove and add to the other ingredients. Blend all the ingredients in a mixer, until you have a homogeneous dense mass. Add the remaining chickpeas to the hummus. As the sandwich only uses about half the hummus, the remaining hummus can be stored in the refrigerator for a week.

Preparing the bread:
Bake the Panini Rolls following instructions on the package, for about 10 minutes in the oven at about 200° C. Cut the warm bread lengthwise. Fill the two halves of the bread with the hummus. Rinse the lettuce leaves and distribute evenly over the bread. Rinse tomatoes and cucumber, cut into slices and arrange on lettuce. Season the tomatoes with a little salt, then lastly, peel the carrot and grate it finely. Cut the onion into thin slices. Evenly distribute the radish sprouts, carrot and onion on the bread and cover it with the other half of the bread.

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At a glance

Preparation time
20-30 min
Cooking time
5 min
Difficulty
easy
Servings
1
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