This is the sandwich you have been waiting for your entire life. When I worked in the mall, there was a small smoothie shop that made smoothies and a few healthy lunch items. Their smoothies, sadly, we’re the worst I had ever tried—but there was one thing I just kept going back for—the hummus sandwich.
Oh yes, you read that correctly. And, no, it isn’t just hummus smeared on two pieces of bread. Nope. It’s the Holy Grail of sandwiches. The king of all that is delicious and healthy. It is flavor explosion with zero guilt. Come join me on my journey to recreate this masterpiece!
First we will need some hummus. Us Americans usually pronounce it “hum-us” but the Egyptian security guard who worked with me at the store in the mall always told me it was to be said “who-mousse.” Pronounce it how you like— I’ll just call it finger-lickin’ good. Here’s how I make it homemade, Sarah style.
Lucsious Lemon Hummus
If you’re one of those lime loving people, you can always substitute lime and transform this into Luscious Lime Hummus. Either one sounds catchy and would be tasty.
- 1 can of chickpeas (regular or low-sodium)
- Juice of one lemon + 1 tsp fresh lemon zest
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1-1.5 tbsp Extra Virgin olive oil
- Add first 5 ingredients into a food processor with 1/2 tbsp olive oil.
- Blend until smooth, scraping down the sides and adding in the remaining olive oil as needed.
No tahini, you ask? Most hummus recipes include tahini, or ground sesame, but I don’t think it’s necessary. I like the chunky texture and pure chickpea taste of this hummus. This isn’t the Sabra hummus, folks, so don’t expect it to taste like it! It also doesn’t have the excess soybean oil, salt and preservatives that most store-bought hummus has.
And now, we’re going to transform this Luscious Lemon Humus into a fabulous sandwich.
For the sandwich assembly you need:
- 2 Slices of hearty bread (I used Pepperidge Farm’s Farmhouse Oatmeal)
- 2-4 thin slices of tomato (Vine Ripened is in season and delicious right now)
- A few slices of ripe, fresh avocado
- A few thin slices of red onion (omit if you are taking this to the office for lunch)
- A handful of fresh baby spinach
Assembling the sandwich:
1. Spread a good size dollop of hummus on each bread slice.
2. Layer the spinach, tomato, avocado and red onion on one bread slice
3. Top with the other bread slice.
4. Cut diagonally with a large chef’s knife.
5. Take a few looks at the beauty of this creation before devouring it.
When Marcelo has a day off from work I don’t have usually have a big “Honey-Do” list for him. But I do gently “encourage” him to make dinner on these nights. I mean, it’s only fair! I can’t say he’s the most seasoned home chef, but give him a recipe and he can usually manage (Although he might require some help navigating the grocery aisles).
This past week I gave him a honey-do dinner assignment, and he picked this recipe, from Eatingwell.com. Pork chops are one of those dishes that always sound good, but we’re never sure how to prepare them just right. This recipe was simple and surprisingly delicious! We served it with a side of No Yolks egg noodles and steamed fresh veggies.
Here’s the scoop on how my honey got dinner done!
Creamy Pork Chops with Marsala Wine (not to be mistaken for Marsala cooking wine)
Stuff You Need:
- 1/2 cup Marsala
- 2 teaspoons cornstarch (fun stuff we can talk about more at a later date)
- 1/4 cup all-purpose flour
- 4 thin boneless pork loin chops* (see my note below)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 4 thin slices chopped prosciutto (you can also use bacon or thin-sliced ham)
- 1 onion, halved and sliced thin
- 3 teaspoons chopped fresh oregano or 1 teaspoon dried (we like dried, more budget-friendly)
- 3 teaspoons chopped fresh chives, divided (wouldn’t go dried with these)
- 1 cup low-fat milk (we used skim, worked perfectly)
Putting Together Dinner
1. Combine the cornstarch and 2 tablespoons of the marsala wine in a bowl and set aside.
2. Put the flour in a flat dish. Season pork chops with salt and pepper and then dredge in the flour.
3. Heat olive oil in a nonstick skilled on medium-high heat. Reduce to medium and add the pork chops. Cook pork chops until browned on both sides (approx. 2 min each side), then transfer to plate.
4. Add the prosciutto to the pan and cook until browned. Add the onion and cook until translucent. Now add in the rest of the Marsala, the oregano and 1 1/2 teaspoons chives. Bring to boil and be sure to scrape all the yummy bits off the bottom and sides of pan.
5. Now add the milk and the cornstarch mixture that you set aside. Bring the heat down to simmering and cook until the sauce is thicker and reduced (about 5 minutes). Add the pork chops back in and coat both sides in sauce. Continue cooking 1-2 minutes.
Serve it Up
Serve the pork chops on egg noodles topped with extra sauce and a sprinkling of chopped chives (we forgot that part). Add a side of steamed veggies and enjoy!