Once school ended, I started working full time. A week into summer one of my besties flew to CO to spend a week with me. Then I went right back to working full time while she started training for the summer job we once shared. I visited her (and other old friends) often during that two-week period. Once she left to start her job, I started packing up my apartment. I spent my time away from work packing and cleaning and transporting stuff home. Then I moved into another house to house/pet-sit for two weeks. On Friday I left that house, came home, and tomorrow I will go stay with a friend for 3 days so I can work a few more days. Then I'll return home for a couple days, spend a week working in New Orleans, and possibly go back to stay with that friend while I work a couple more weeks. Then it will be a quick transition back home for at least 5 months while I complete my internship/last semester of undergrad : )
At the end of this wonderful weekend, I figured I could muster up a bit of energy to share with you my "copy cat" recipe based on a sandwich I often enjoy from the cafe at my work.
This sandwich is jam packed with grilled veggie goodness and a delectable red pepper hummus. Perfect for summer, so go ahead and give it a try!
Grilled Vegetable and Hummus Sandwich
1/2 - 1 eggplant
1-2 tomatoes, sliced
Roasted Red Pepper Hummus (recipe below)
Herbed Focaccia or Ciabatta bread (~12oz)
-1/4 cup hemp seeds (optional)
-1 can (16oz) chickpeas, drained
-1 tbs tahini (2 tbs if omitting hemp)
-pinch of sea salt
-juice of one lemon
-1 tbs minced garlic
-1/3 roasted red peppers (not in oil)
-fresh herbs, if desired
2. Add in everything but water and process until it cannot get any smoother. It you would like your hummus smoother, add in a small amount of water as your hummus is processing until very smooth.
Nutrition Facts: 405 calories, 10.9 g total fat (24%), 1.5 g saturated fat, 0 mg cholesterol, 16.3 g protein (16%), 605 mg sodium, 62.9 g carbohydrates (60%), 9.1 g fiber, 6.7 g sugar, 41.2 mg calcium