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Smashed Bean Sandwiches

August 3, 2010

Photo by Gerik

My childhood was filled with smashed bean sandwiches. I’m sure other kinds of sandwiches found their way into my Roy Rodgers and Dale Evans lunchbox, but the ones that stand out in my school lunch memory as appearing more often, were of the smashed bean variety.

Growing up, Mom cooked dry beans everyday. We ate them hot and newly cooked straight out of the pot before Mom could transform them into some other dish, but they worked just as well as leftovers, the day-after flavors making the dishes even more delicious. Our home had plenty of choices when it came to beans in the refrigerator. In my mission to keep up with the mass of leftover beans in our fridge, the smashed bean sandwiches were born.

My favorite was most likely the easiest of all the recipes – two pieces of bread slathered in mayo, ketchup and a nice thick layer of large smashed Lima (Butter)Beans. Back then we only had wax paper to wrap them in and by lunch, that also left a whiff of special seasoning to the sandwich.

But in all my smashed bean frenzy, I never mixed and matched enough to figure out hummus. I could have been rich if I’d only thought to figure it out and market it. Alas, the Mediterranean group got there first.

Hummus has been in the stores for a long time now. Somehow I can’t seem to pick a brand that is addictive to my taste buds. What’s a girl to do? Well, make my own of course, so here it is!

Photo by Gerik

Hummus served with Greek Salsa

3 cans drained and rinsed garbanzo beans

¼ cup Ranch Dressing (I use South Beach Ranch)

1 T. fresh lemon juice (1/2 lemon)

1 clove garlic, chopped or smashed

1 T. Braggs Liquid Aminos

½ tsp onion salt

½ c. nutritional yeast (not Brewer’s Yeast)

¼ c. olive oil

Sprinkle of Cayenne pepper

Place all the ingredients in a food processor and process until it is creamy.  You may adjust the flavors to your taste by adding more ranch dressing, onion salt and seasonings of your choice.  If it’s too thick, adding more olive oil will help.

Greek Salsa

1 pkg. sweet grape tomatoes, quartered

1 cucumber, peeled, seeded and sliced

½ med. Red Spanish onion

3 T. red wine vinegar

2 T. Extra Virgin Olive Oil

Coarse salt and ground pepper to taste

Mix ingredients together and refrigerate a couple of hours.

Serve Hummus with Greek Salsa with grilled pita wedges or Rosemary Olive Oil Triscuits.

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