Tag Archives: Hummus

Tuna and Hummus Sandwiches

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After spending a week on the beach in Cancun (with endless guacamole and frozen margaritas)…

Tuna and Hummus Sandwiches / www.sarasfavoritethings.wordpress.com

…it’s time for some lighter meals! This is one of my favorite lunches/dinners to make when I have guests in town because I can make the tuna salad ahead of time and then quickly assemble the sandwiches when it’s time to eat. I also love that this recipe only has 2 tablespoons of mayo in it. Instead of a bunch of mayo, this recipe has lemon juice, olive oil, and hummus.

Tuna and Hummus Sandwiches / www.sarasfavoritethings.wordpress.com

You can make the tuna salad ahead of time and even slice the radishes. Then, when it’s time to eat, toast the bread, spread some hummus, layer with tuna salad, and top with sliced radishes. It’s so refreshing and delicious!!

Tuna and Hummus Sandwiches / www.sarasfavoritethings.wordpress.comSource: Ina Garten’s book “How Easy Is That?”

Tuna and Hummus Sandwiches

Ingredients:

  • 14 ounces jarred or canned Italian tuna in olive oil (I just used normal canned tuna)
  • 1/4 cup minced celery
  • 2 tablespoons minced yellow onion
  • 2 tablespoons minced cornichons (little pickles, I buy at Trader Joe’s)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons good mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sourdough bread, halved and sliced 1/2 inch thick
  • Hummus
  • Fresh radishes, sliced

Directions:

Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil*, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.

Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.

*I used olive oil instead because I used canned tuna in water.

Mediterranean Hummus Dip

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Thanks to all of you for signing up to follow my blog! I’m really excited to get started and thrilled that you were interested in hearing from me :)

If I’m being honest, I was feeling the pressure to make sure this first post is a great one! I knew I needed to pick something delicious. If you like feta, you are going to LOVE this Mediterranean Dip that I found over at Annie’s Eats. I made this for dinner last night and between 4 people, we licked the plate clean.

Mediterranean Hummus Dip

We also ate an entire bag of pita, don’t let the 4 little triangles in the picture fool you. In order to stand up to the weight of all the fresh ingredients in this dip, I recommend making your own pita chips. Take some fresh pita bread, cut each pita into 8 triangles, and toast in a 400 degree oven for about 10 minutes or until they start to brown.

Mediterranean Hummus Dip

Keep this dip in mind if you need to bring something to a labor day cookout in a few weeks. Or just make it for dinner tonight! Because really, who needs an excuse to eat feta??

Layered Mediterranean Dip (from Annie’s Eats)

For the cilantro pesto:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil, divided
2 tbsp. pecans
2 tbsp. pine nuts
¼ cup freshly grated Parmesan cheese

To assemble the dip:
Hummus
Cilantro pesto (above)
Cucumber, seeded and diced
Red onion, diced
Banana peppers, chopped
Sliced olives (black or Kalamata)
Crumbled feta cheese
Tomatoes (I just diced mine, Annie roasted hers)

To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor.  Pulse repeatedly until a coarse paste forms.  Scrape down the sides of the bowl.  With the processor running, add the remaining olive oil in a steady stream and process until smooth.  Transfer the pesto to a bowl and stir in the Parmesan.  (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)

To assemble the dip, spread a layer of hummus on a serving platter.  Spread the cilantro pesto over the top of the hummus.  Layer evenly with cucumber, red onion, banana peppers, olives, feta, and oven-dried tomatoes as desired.  Garnish with an additional few tablespoons of minced fresh cilantro.  Serve with pita chips.