How to make a Vegetarian Sandwich with fresh Hummus - Big Green Egg

feta cheese

🥗Healthier: tofu feta

💰Cheaper: omit cheese

Tofu feta reduces calories while maintaining a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical option for dressing.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: omit herbs

Dried herbs are more affordable and have a longer shelf life.

Ignite the charcoal in the Big Green Egg and heat to a temperature of 220°C.

Drain the chickpeas for the hummus.

Peel the garlic and chop the cloves.

Blend the chickpeas, garlic, lemon juice, olive oil, tahini, ground cumin, paprika, and sea salt in a food processor until smooth.

Slice the portobello mushrooms.

Remove the stalks, seeds and pith from the red bell peppers and cut the flesh lengthwise into quarters.

Cut the aubergine and courgette into four nice slices.

Sprinkle the peppers, aubergine, and courgette with ground cumin.

Place the vegetables on the grid of the Big Green Egg and close the lid.

Grill the vegetables for approximately 3 minutes on each side and place them on a plate.

Sprinkle the grilled vegetables with salt and pepper to taste.

Cut the rolls open and spread a thick layer of hummus on the bottom half of each roll.

Top with the grilled courgette, aubergine, peppers, and portobello mushroom.

Finally, distribute the rocket over the rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens