So, my BFF and I went to Savannah, GA this past weekend for a mini vacation and we found this restaurant, Zunzi’s, that served delicious sandwiches.  I had a sandwich very similar to this.  It also had hummus and veggies in a delicious, toasted, crusty bread.

Me and Cindy at Wormsloe Plantation, Savannah, GA.

Me and Cindy in Savannah, GA.

I was craving that sandwich today, so I made it for lunch….I just kinda improvised, since I don’t know what seasonings they used.

It is so flavorful and delicious!   And, as always, it is healthy and filling!

Fire Roasted Tomato Hummus

Ingredients:

• 1 can of garbanzo beans (drained)
• 1/2 a can of fire roasted tomatoes (7 oz.with liquid)
• 1 tablespoon of tahini
• juice of 1 lemon
• 2 tablespoons of olive oil
• 1.5 tablespoon of cumin
• +/- 1/2 teaspoon of celtic sea salt
• 3 cloves of garlic

Directions: Place all ingredients in the food processor and blend together for one to two minutes.

Veggies

Ingredients:

• 6 oz of portobello mushrooms (sliced)
• 4 sweet peppers or 2 bell peppers (sliced)
• 1/2 of a medium sized red onion (sliced)
• 1 to 1.5 cups of fresh spinach
• 2 cloves of minced garlic
• 2 tablespoons of balsamic vinegar
• 1.5 teaspoons of oregano
• 2 teaspoons (or more…depending on how salty you want it) of liquid aminos
• 1 tablespoon of olive oil
• pepper

Directions:

1. In a hot pan, saute garlic and onions in the olive oil for 2 to 3 minutes.
2. Add sweet peppers/bell pepper and mushrooms.
3. Add oregano, vinegar, liquid aminos, and pepper.
4. Cook together for about 5 minutes.
5. Add Spinach and cook for a minute.

SANDWICH

Directions:

1. Toast your bread of choice (ciabatta, french baguette, or any chewy crunchy bread).
2. Slice the bread and spread the fire roasted tomato hummus on to the bread.
3. Place the mushroom and veggies in the sandwich.
4. Serve with soup or salad.
5. Enjoy!