It’s easy to buy hummus in a store, but it’s almost as easy to make it, and much more fun. This is a call to action; stop buying hummus!
All it takes to make are chickpeas, lemon juice, olive oil, tahini and garlic. Plus, add sun-dried tomatoes and you have sun dried tomato hummus. We use fresh cilantro or parsley as a topping, with a few roasted pine nuts, and you got yourself a really affordable and amazing appetizer dip. Naturally, we will be using some of this on our upcoming sandwiches :-).
Open faced sandwiches can be beautifully stacked creations, but when squeezed into a lunch-bag, carried by 10-year olds biking to school in a backpack and thrown in a community refrigerator, open-faced sandwiches may not be the first choice of lunch.
Not so for my mom. She was a firm believer in open-faced sandwiches and made them as if I was eating at home, except, she wrapped them tight in cellophane wrap before stacking them in my lunch box.
As you might image, the end result was not always… appetizing. Cod roe sandwiches with remoulade and fried onions turned into cud roe salad with wet soggy onions. A once tantalizing potato sandwich with mayonnaise and green onions turned into something wet and soggy, almost like paste.
This sandwich, a cod roe creation, is my own personal rebellion against my childhoods school sandwiches. I reject the cellophane wrap method, and embrace exuberance.