Ingredients
  • 1 15-ounce can chickpeas
  • 3 tablespoons tahini paste
  • 3 tablespoons water
  • Juice of 1 lemon
  • 2 cloves garlic, grated or pasted
  • 1 Fresno chili pepper, chopped or 1 teaspoon dried red pepper flakes
  • 1 teaspoon cumin, 1/3 palmful
  • 1 teaspoon coriander, 1/3 palmful
  • 1 teaspoon oregano, 1/3 palmful
  • 1 teaspoon paprika, 1/3 palmful
  • A small handful parsley
  • Salt and pepper
  • 1/4 cup EVOO Extra Virgin Olive Oil
  • 4 6-inch sub rolls
  • Fixins: shredded romaine lettuce, sliced tomatoes, sliced cucumber, sliced red onions, sliced banana peppers, chopped giardiniera (hot pickled vegetables) and sliced olives
Yield
Serves: 4
Preparation

 

 

Process chickpeas, tahini, water, lemon juice, garlic, chili, cumin, coriander, oregano, paprika, parsley, salt and pepper in a food processor while streaming in EVOO until hummus is smooth.

 

 

Split sub rolls and fill with hummus; top with lettuce, tomato, cucumber, onions, banana peppers, pickled vegetables and olives.