Veg Sandwich with Sprouts and Hummus

These yummy sandwiches are one my favorite things to have for lunch! Every bite is fresh and crispy and filled with flavor. You can use any veggies you like, but I usually just use cucumber, red pepper and a green, such as spinach, baby kale or lettuce. For me the red pepper is a must. The sweet flavor is the perfect contrast for a nice garlicky, sesame hummus.

Sprout sandwich

I need to blog my hummus recipe sometime because it deserves a post of its own, but it's actually pretty basic and typical anyway, other than skipping the extra oil. The only oil in this one is from the tahini, and you could reduce it from 2 tbsp to 1 if you wanted to; would just have a bit less sesame flavor.

Hummus
1 can chickpeas (drained)
2/3 cup water
1 bulb garlic (peeled)
2 Tbsp tahini
Juice of 1 lemon
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp salt

Throw it all in the food processor and whiz on high a minute or two until creamy.

The Sprouts

We've been sprouting on and off for about four years. Sprouting is easy to do and sprouts are extremely packed full of nutrition. We've sprouted broccoli, fenugreek, mung beans and red clover. We buy our seeds and sprouting lids from Mumm's Sprouting Seeds and we're still using some seeds that we bought four years ago, although the germination rate isn't quite as high.

Sprouting lids on mason jars

Greening up in the window

Drying on paper towel

There are a lot of benefits of eating sprouts. They help with digestion, reduce acidity, they help build immune system, increase protein content, and they are highly nutritious.

Red pepper, kale and sprouts on flatbread with hummus