TUNA AND HUMMUS SANDWICHES
Provided by Ina Garten
Time 3h25m
Yield 6 sandwiches
Number Of Ingredients 18
Steps:
- Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
- Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
- For the Hummus:
- Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.
STEAK AND HUMMUS SANDWICHES
Grilled pitas hold thinly sliced steak covered in a bright olive-tomato tapenade and topped with hummus sauce and crunchy lettuce.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable.
- Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste.
- Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute.
- Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired.
- Reheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
- Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
- Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
Nutrition Facts : Calories 480, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 43 milligrams, Sodium 461 milligrams, Carbohydrate 46 grams, Fiber 7 grams, Protein 32 grams
HUMMUS SALAD DRESSING
A diverse and delicious hummus dressing that can be altered to go with any salad type.
Provided by Tallgirl6234
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk hummus, olive oil, parsley, cilantro, water, vinegar, and garlic together in a small bowl. Season dressing with salt and pepper. Add a few more drops of water if dressing is too thick.
Nutrition Facts : Calories 54 calories, Carbohydrate 2.2 g, Fat 4.7 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 73.3 mg
HUMMUS SANDWICH
This is a sandwich I made up that I take to work all the time. It's a great change of pace. I like to use flavored hummus like roasted garlic, scallion, or kalamata olive, just to name a few. Measurements are approximate.
Provided by CarbFiend
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread the hummus on one slice of bread.
- Top with cucumber slices, bean sprouts and scallions (if desired).
- Put the other slice of bread on top and viola! Hummus sandwich. (This is also good on a toasted bagel -- but not if you're a carb-watcher!).
Nutrition Facts : Calories 195.8, Fat 4.8, SaturatedFat 0.9, Sodium 379.3, Carbohydrate 29.1, Fiber 6, Sugar 4.1, Protein 10.2
HUMMUS VEGETABLE SANDWICH
Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.
Nutrition Facts : Calories 344 g, Fat 14 g, Protein 11 g
GRILLED HUMMUS TURKEY SANDWICH
I created this toasted sandwich last summer using homemade hummus and veggies from our garden. We really can't get enough! -Gunjan Gilbert, Franklin, Maine
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Spread hummus on 2 bread slices; top with turkey, tomato, cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 458 calories, Fat 23g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1183mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 7g fiber), Protein 28g protein.
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- Peel and slice the cucumber (or peel alternating strips as we did here). Thinly slice the tomato. Slice the red onion. Chop the pickled vegetables.
- Meanwhile, place the chopped pickles in a paper towel or clean dish towel and squeeze out any extra water. Place the tomatoes on a paper towel or towel and blot them to remove excess moisture.
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