Pesto and Hummus sandwich:
Webly's Pesto:3 cloves of garlic
1 Tablespoons sun dried tomatoes
1/4 cup cashews
1 cup tightly packed basil
1 teaspoon lemon juice
3 Tablespoons olive oil
salt and pepper to taste
Throw it all in the food processor and blend until smooth.
The mixture will be a bit thick, like peanut butter.
I like to keep it this consistency until I know what I will be using it for. The thick consistency is good for a sandwich spread but if you're using it with pasta you'll want to add more oil to make it more like a sauce.
I didn't write down my ways of making hummus, but it's pretty straight forward with chickpeas, lemon, thanini, garlic, paprika and olive oil. The only thing I do different is cup the normal massive amounts of olive oil with some water.
5 comments:
Your sandwich looks tasty. I love hummus and I love pesto, but I've never paired them up before. Why not??
one word says it all: YUM.
I've made the mistake of visiting your site while hungry...that sandwich looks too good!
I love making hummus, and I always wing it too. I once made the mistake of drizzling in balsamic vinegar instead of olive oil (bottles were side by side) and now I deliberately do it! Just a little though, it gives the hummus so much depth. And sometimes I use a bit of soy milk in place of some oil, makes it creamy too.
Thanks!
Laura - Pesto and hummus are a great pair!
Judy - At first it sounded odd to add vinegar to the hummus but it actually makes since because it's just replacing the lemon. I will have to try this out sometime.
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