Spicy Hummus Subs

by Rachael Ray Show Staff 3:00 AM, March 14, 2012

Aired March 14, 2012

Serves 4
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


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.