When my husband makes hummus, he makes a lot of hummus. So much that, when you’re eating it only a tablespoon at a time, it seems to last forever.
Except is doesn’t really last forever and I hate for food to go to waste. That’s why I am always looking for new ways to eat it other than with some baby carrots or celery.
This month’s creation is a very simple, yet an extremely tasty, alternative to the usual egg salad sandwich. Since I always have hard boiled eggs on hand, this is a perfect quick lunch or dinner. It’s full of protein (from the chickpeas and egg whites) and healthy fats (from the sunflower seeds and tahini). I like it on Ezekiel bread but it would do well stuffed in a pita pocket too.
Hummus Egg Salad
- 2 hardboiled eggs, whites only
- 2 tbsp hummus (My husband makes Holy Moly Hummus for the book How It All Vegan!)
- ½ tbsp sunflower seeds
Mix all ingredients in a small bowl. Place on your choice of bread, with spinach leaves for added color and nutrients.
Makes 1 sandwich.
