Sardine Sandwich w/ Hummus
By: Daniel Lucas
This is my signature lunch. Sardines are packed with flavor and great healthy fats and pair excellent with hummus and harissa. Normally I don’t list canned foods in my ingredient lists, but cans of sardines make this lunch a breeze to prepare, especially when you’ve already made some hummus and harissa in advance. Marinating them in red-wine vinegar and a drizzle of fresh olive oil will bring them back to life.
For the Hummus:
- Add 3 cups of chickpeas to a food processor and pulse until partially chopped,
- Add 1 cup of bean broth (or water) at a time to the processor and continue to process, stirring as needed. Depending on how soft your chickpeas are you may need slightly more water than calls for—but you don’t want it too thin because you will add 1 cup of olive oil in at the end which will thin it further. What your looking for is just thin enough so that the processor can transform it into consistent paste without chunks and lumps, but not so thin that it drips off the spoon.
- In a mortar, add a pinch of salt and garlic cloves, then mash to a paste. If you don’t have a mortar and pestle, you can add the garlic directly to the food processor.
- In a small bowl, mix 1 cup of lemon juice with 1 cup of tahini and 1/4 cup water until it forms a thick paste.
- Mix the garlic paste (if you didn’t already add it directly into the food processor) into the tahini/lemon mixture.
- Add the tahini lemon mixture to the food processor, and process until well incorporated.
- Season with ~1-2 tbsp cumin, ~1-2 tbsp oregano plus salt and pepper to taste.
- Remove the hummus from the processor and transfer into a medium-size bowl.
- Slowly drizzle the olive oil into the hummus, stirring it into the hummus with a spoon. Don’t blend the olive oil with the food processor!
- Set aside until you are ready to assemble sandwiches.
For the Sandwiches:
- Open the can of sardines, draining out the existing oil.
- Transfer the sardines into a small mixing bowl and add a splash of red wine vinegar and a drizzle of fresh olive oil then mash them. Set aside.
- Slice 1 pieces of bread from the loaf, moderately thick then toast in an over.
- Remove toast from oven, and spread a thick layer of hummus evenly on the toast
- Add sardine mixture atop the hummus, topping with harissa and chopped parsley creating an open-faced sandwich. Slice in half for easier eating.