Words won’t be able to express hummus you like this sandwich, Chef! Warmed sourdough bread is smeared with a freshly made crushed pea & hummus spread, then topped with cucumber rounds, crunchy sunflower seeds, and creamy goat’s cheese.
Open Sourdough Sandwich
Open Sourdough Sandwich
with hummus, cucumber & goat's cheese
Hands on Time: 10 - 15 minutes
Overall Time: 10 - 15 minutes
Ingredients:
- Chevin Goats Cheese
- Cucumber
- Fresh Dill
- Hummus
- Peas
- Sourdough Bread
- Sunflower Seeds
From your kitchen:
- Salt & Pepper
- Water
MAKE THE SPREAD
Boil the kettle. In a bowl, submerge the peas in boiling water until plump, 2-3 minutes. Drain and mix in the hummus, crushing the peas to form a slightly chunky paste.
WARM BREAD
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
HAP-PEA EATING, CHEF!
Spread the crushed pea & hummus mixture onto the toasted bread slices. Top with the cucumber slices, the sunflower seeds, and the picked dill (to taste). Crumble over the goat's cheese and season.
Peas - 50g
Hummus - 80ml
Sourdough Bread - 2 slices
Cucumber - 50g
Sunflower Seeds - 10g
Fresh Dill - 3g
Chevin Goat's Cheese - 25g
MAKE THE SPREAD
Boil the kettle. In a bowl, submerge the peas in boiling water until plump, 2-3 minutes. Drain and mix in the hummus, crushing the peas to form a slightly chunky paste.
WARM BREAD
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
HAP-PEA EATING, CHEF!
Spread the crushed pea & hummus mixture onto the toasted bread slices. Top with the cucumber slices, the sunflower seeds, and the picked dill (to taste). Crumble over the goat's cheese and season.
Peas - 100g
Hummus - 160ml
Sourdough Bread - 4 slices
Cucumber - 100g
Sunflower Seeds - 20g
Fresh Dill - 5g
Chevin Goat's Cheese - 50g
MAKE THE SPREAD
Boil the kettle. In a bowl, submerge the peas in boiling water until plump, 2-3 minutes. Drain and mix in the hummus, crushing the peas to form a slightly chunky paste.
WARM BREAD
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
HAP-PEA EATING, CHEF!
Spread the crushed pea & hummus mixture onto the toasted bread slices. Top with the cucumber slices, the sunflower seeds, and the picked dill (to taste). Crumble over the goat's cheese and season.
Peas - 150g
Hummus - 240ml
Sourdough Bread - 6 slices
Cucumber - 150g
Sunflower Seeds - 30g
Fresh Dill - 8g
Chevin Goat's Cheese - 75g
MAKE THE SPREAD
Boil the kettle. In a bowl, submerge the peas in boiling water until plump, 2-3 minutes. Drain and mix in the hummus, crushing the peas to form a slightly chunky paste.
WARM BREAD
Heat the bread in a microwave until softened, 15 seconds. Alternatively, toast in a toaster. Allow to cool slightly before assembling.
HAP-PEA EATING, CHEF!
Spread the crushed pea & hummus mixture onto the toasted bread slices. Top with the cucumber slices, the sunflower seeds, and the picked dill (to taste). Crumble over the goat's cheese and season.
Peas - 200g
Hummus - 320ml
Sourdough Bread - 8 slices
Cucumber - 200g
Sunflower Seeds - 40g
Fresh Dill - 10g
Chevin Goat's Cheese - 100g
Woolies Products in this dish
