Makes: 2 large sandwiches
Preparation time: 10 minutes

Ingredients:
2 pieces Sandwich Bread (Recipe follows)
1/2 cup Hummus (Recipe follows)
1 ripe Avocado - thin sliced
1 large Tomato - thin sliced
1 medium Onion - thin sliced
1 cup Green Salad

Slice the bread from between to separate the top and bottom. Generously spread hummus between the slices. Arrange the avocados, tomatoes, onion, and green salad.Serve immediately.

Sandwich Bread
Makes: 2 large sandwich breads
Preparation time: 1-1/2 hour

Ingredients:
1 tbsp (15gm) Fresh Yeast
1/2 cup (150ml) Water
1 cup (250gm) Maida
1/2 tsp Salt
1/2 tsp Sugar
2 tsp Oil

Knead all the ingredients into slightly sticky dough. Lightly coat the dough with oil, cover and set aside until the volume doubles, about an hour.

Using some maida for dusting, deflate and roll the dough into a disk of 8” x 8”, about 1” thick. Heat the oven to 180°C/375°F. Transfer the dough onto the baking tray and let rest for 10 minutes. Using the tips of your fingers, create dimples on the dough and bake for 10 minutes.

Remove from oven and cool on rack. Slice from center to obtain 2 sandwich pieces. Store at room temperature for up to 3 days.

Hummus
Makes: 2 cups
Preparation time: 1 hour + Soaking time: overnight

Ingredients:
1 cup Dry Chickpeas
3 cups Water
Salt
1/3 cup Tahina Sauce
1/2 - 1 Lemon Juice
3-4 cloves Garlic - paste
Olive oil
Parsley
Paprika

Soak chickpeas overnight. Add salt and boil until completely tender. Pass the boiled chickpeas through a sieve to separate the skin from pulp. Discard the skin. Add tahina sauce, lemon juice and garlic puree to the chickpea paste.

Garnish with olive oil, parsley and paprika. Refrigerate until used.