- 2 cans garbanzo beans (chickpeas)
- 1/4 cup olive oil
- 1/4 cup water
- salt, pepper, garlic, paprika (to taste)
Blend up 1 can of garbanzo beans with the oil and water until smooth, scraping the sides of the blender with a spatula as you go. Add the second can of beans plus spices and pulse them until you get a peanut butter or cream cheese consistency. That's it! I got the base of this recipe from Veganomicon. This god-of-all-vegan-cooking books is stuffed with amazing recipes to impress dinner guests; I highly suggest you check it out if you haven't already!
Now. . . onto the sandwich!!
- 2 slices bread
- 2-3 Tbsp hummus
- 1 small onion
- 1 small sweet pepper
- Slice your onion into thin rings and the peppers in long strips. Allow them to get soft and a little brown on the side of the skillet/griddle while you follow step 2.
- Start lightly toasting both sides of your bread. (this keeps them from getting soggy later).
- Spread a thick layer of hummus onto one slice. Top with your caramelized onion and pepper. Squash the other slice of bread on.
- Place a pot lid on top of the sandwich. The idea is to put pressure on the cooking sandwich to help the bread toast throughout.
- Flip your panini (carefully- we don't need a sandwich on the ceiling dear) and repeat step 4 for this side. Steps 4 and 5 should take 5-8 minutes. Take off the heat and you've got yourself a nice lookin' work of art in your presence!