What’s a girl to do when she’s working on freelance projects all weekend and has a big bowl of green hummus in the refrigerator? Hummus sandwiches, that’s what! I’m not big on sandwiches in general. It just seems like most vegetarian sandwiches are more bread than anything else. This healthy, hearty, fresh hummus sandwich gets one enthusiastic stamp of approval from your resident sandwich skeptic, though.
We start with some lightly toasted, sturdy whole grain bread. Spread both sides generously with herby green goddess hummus (or your favorite store-bought variety). Top with crisp cucumber, some fresh green lettuce and tangy pickles. Place the second piece of bread on top. Lunch is served.
I couldn’t resist complicating the pickles part of the equation. (I’m particular about my pickles like I’m particular about my sandwiches, which is to say that I’m pretty particular in general.) Most pickles are far too salty. I think they’re trying to make up for all the flavor lost while those pickles sit on the shelf, waiting for us to take their said pickled selves home only to be forgotten in the shadowy nether regions of the refrigerator.
This sad pickle conundrum is easily solved with homemade quick pickles. Man, they’re good! You can quick pickle all kinds of vegetables. Think radishes, cabbage, fennel, shallots, beets, onions and carrots. The thinner you slice the vegetables, the quicker they soak up the brine.
These onion and carrot quick pickles are ready in under thirty minutes. They go great on sandwiches, tacos, salads, toasts—basically on anything that could benefit from a salty, crispy, vinegary punch.