It is crazy hot here! I mean sweaty, sticky, barely-able-to-keep-my-eyes-open-past-noon hot! Luckily I am on vacation this week too, so I am allowed to nap :D
The munchkin is at home with me too, so I still need to make nutritious lunch for the two of us, instead of sticking to a bag of chips and iced coffee (yes, have done that on occasion!)
But when it is so hot, you don’t really want to stand in front of the stove for too long, salads and sandwiches to the rescue!
I like to mix up my sandwiches now and then. Instead of the usual veggie and cheese, yesterday I made this lovely open-faced sandwich.
The star of this sandwich was this lovely, vibrant Green Peas and Edamame Hummus…
Look at that color! Isn’t it gorgeous? The munchkin loves Edamame, so this hummus was just perfect for her too.
The sandwich was simply a slice of Danish rye-bread, Rugbrød, (very nutritious and a staple of Danish cuisine) slathered with oodles of the hummus and topped with a soft-boiled egg and slivered radish.
The runny yolk, the hummus and the sharp rye-bread, heavenly!
The best part: the whole meal comes together in about 20 minutes!
You can also use the hummus as a dip to dunk veggies, crudites, crackers or pita chips. Or use it to make your own sandwich. It is creamy, lemony, gorgeous and is sure to pep up any regular sandwich!
Here’s the recipe (adapted from Just A Taste).
Green Peas & Edamame Hummus and an open-faced Sandwich
1/2 cup frozen shelled Edamame
1/2 cup frozen Green Peas
1 tablespoon Tahini
1 Tablespoons freshly squeezed Lemon Juice
1 Garlic clove, roughly chopped
1/2 teaspoon Cumin powder
1/2 teaspoon Red Chilli powder (optional)
1/4 teaspoon Salt or as per taste
1 Tablespoon Olive Oil
1 sprig Cilantro, to garnish
Bring a medium pot of salted water to a boil.
Add the edamame and cook just until tender, 3 to 5 minutes.
Remove the edamame to a colander. Return the water to a boil, add the peas, and cook just until tender, about 1 minute.
Transfer the peas to the colander with the edamame to drain.
In the bowl of a food processor, pulse together the edamame, peas, tahini, lemon juice, garlic, cumin, chilli powder, 1 tablespoon water and salt until smooth, scraping down the sides of the bowl as needed.
With the motor running, drizzle in the olive oil and continue processing until the mixture is a smooth puree.
Taste the hummus and season with additional salt if needed.
Transfer the hummus to a bowl, top with chopped cilantro and serve.
To make the Open-faced sandwich: Take a slice of dark rye-bread and slather it generously with the hummus. Top with a soft-boiled egg and slivered veggies. Sprinkle salt and pepper. Serve immediately.