Cucumber Baguette with Pepadew Hummus
Cucumber Baguette with Peppadew Hummus
Makes One Sandwich
6 inch Baguette - halfed
1/2 cucumber 2-3 Peppadews sliced thinly
fresh dill dribble olive oil
Start by slicing a baguette in half and adding 2-3 tablespoons of peppadew hummus.
If you don't want to use the recipe below, blend some regular lemon garlic hummus with a few peppers.
Partially peel your cucumber so it still has some skin, for nutrient-sake. Pile on top of humus layer.
Add chopped peppadew and fresh dill, add a pinch of salt and a dribble of olive oil and serve.
makes about three cups of hummus
- 3/4 cup peppadews AND their oil
- juice of 1 lemon
- 4 garlic cloves
- 2 cups garbanzo beans (dried and soaked overnight 8+ hrs)
- 2 tbs tahini
- pinch of salt
Add all ingredients to blender and let it rip. Dried garbanzo will take much longer to blend (even after soaking) than canned. So be cognisant of which ones you are using.
If the dried beans are not blending add liquid, either lemon juice or olive oil at first and then add water - 2 tbs at a time.
Fill to the top of your tupperware so it lasts longer in the fridge. Keeps for about a week.