I like Cedar's Roasted Garlic and Chive Hommus on Sesmark Rice Thins.
I eat hummus with crackers, pita chips or plain tortilla chips. Never tried it on bread.
I sometimes mix garlic hommus with Trader Giotto's Bruschetta, "an Italian tomato topping with fresh garlic and fresh basil" sold at Trader Joe's. With a package of rice thins, it's an easy lunch.
Welcome guest, is this your first visit? Click the "Create Account" button now to join.
Results 1 to 15 of 20
Thread: Hummus Sandwich??
Hybrid View
-
06-13-2009, 10:03 PM #1
Registered User
- Join Date
- May 2009
- Posts
- 65
-
06-13-2009, 10:14 PM #2
Registered User
- Join Date
- Jan 2006
- Location
- Pacific Northwest
- Posts
- 3,436
On a spoon...
"My predominant feeling is one of gratitude. I have loved and been loved;I have been given much and I have given something in return...Above all, I have been a sentient being, a thinking animal, on this beautiful planet, and that in itself has been an enormous privilege and an adventure." O. Sacks
-
06-14-2009, 03:06 AM #3
The Hills! The Hills! Eek
- Join Date
- Sep 2005
- Location
- Trondheim, Norway
- Posts
- 1,469
Trek's and my mutual mom was just the other day apologetic 'cause she'd taken the "wrong" bread out of the freezer. Raisin bread. Should we go with p&j instead of hummus, avocado, jalapeno jack cheese and lettuce? I don't like peanut butter, so hummus etc. on raisin bread it was. It was delicious! The sweetness of the bread worked perfectly with the spiciness of the hummus (an artichoke & garlic variation bought from the Hummus Guy at a recent farm market) and cheese and the mild avocado.
Half-marathon over. Sabbatical year over. It's back to "sacking shirt and oat cakes" as they say here.
-
06-14-2009, 05:34 AM #4
Registered User
- Join Date
- Feb 2006
- Location
- DE
- Posts
- 1,210
hummus
Yesterday I had a wrap with hummus, avocado, sprouts, lettuce, and something else that escapes my brain. It was really good.
Raw carrots, celery, cucumbers, cherry tomatoes are all good with hummus. Also brocolli - but I cook it just a little to set the color, but keep it crunchy but without the raw taste. Same for cauliflower. Cook that with a little milk in the water to preserve the color. Maybe one tablespoon milk for a cup of water.
Reply With Quote
