EDAMAME HUMMUS, SPROUTS AND TOMATOES ON TOASTED SPROUTED GRAIN RAISIN BREAD
SUBMITTED BY EMILY TRANG OF HARVARD UNIVERSITY. SHE GETS HER INGREDIENTS FROM FARMERS MARKETS AND WHOLE FOODS, AND HER COPY OF EDIBLE BOSTON AT FOLLOW THE HONEY IN CAMBRIDGE.
MAKES ONE SANDWICH
2 slices of sprouted grain bread with raisins
½ cup shelled edamame beans
½ cup prepared hummus
A handful of alfalfa sprouts
1 organic tomato
Toast the bread. Combine beans and hummus in a food processor and pulse until smooth. Cut two slices of tomato, spread the hummus on both pieces of toasted bread and pile the sprouts on one half. Place the tomato slices on top, put the sandwich together and serve, or wrap it up to eat later.