Big Green Egg Europe's video: How to make a Vegetarian Sandwich with fresh Hummus - Big Green Egg

This video shows you how to make an amazing vegetarian sandwich with home made hummus and freshly grilled vegetables. It is an easy recipe, simple to make and full of flavour! This video explains very clearly: - How to make hummus following an easy hummus recipe - How to grill the vegetables You can find the full recipe down below. For more inspirational, tasty recipes visit: http://www.biggreenegg.eu/en/inspirat... For instructional video's on how to use the Big Green Egg see: https://www.youtube.com/watch?v=Hyg8a... Follow our channel on Facebook: https://www.facebook.com/biggreeneggeu Follow our channel on Instagram: https://www.instagram.com/biggreeneggeu Follow our channel on Twitter: https://twitter.com/biggreeneggeu RECIPE Bread roll with hummus and grilled vegetables Preparation in advance: 15 minutes Preparation: 20 minutes Serves 4 2 portobello mushrooms 2 red bell peppers 1 aubergine 1 courgette 1 tbsp ground cumin 4 rolls of your choice, such as mini multigrain baguettes 20 g rocket For the hummus: 1 jar of cooked chickpeas (350 g) 2 cloves of garlic juice of ½ lemon 6 tbsp extra virgin olive oil 3 tbsp tahini (sesame paste) 2 tsp ground cumin 1 tsp paprika sea salt Accessories: Cast Iron Grid Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C. Meanwhile, drain the chickpeas for the hummus. Peel the garlic and chop the cloves. Blend the chickpeas, the garlic, the other hummus ingredients and pepper to taste in a food processor until smooth. Slice the portobello mushrooms. Remove the stalks, seeds and pith from the peppers and cut the flesh lengthwise into quarters. Cut the aubergine and courgette into four nice slices. Sprinkle the peppers, aubergine and courgette with ground cumin. Place the vegetables on the grid and close the lid of the EGG. Grill the vegetables for ± 3 minutes on each side and place them on a plate. Sprinkle the vegetables with salt and pepper to taste. Cut the rolls open and spread a thick layer of hummus on the bottom half of each roll. Top with the grilled courgette, aubergine, peppers and portobello mushroom. Finally, distribute the rocket over the rolls.