Mediterranean Style Burgers with Homemade Hummus

Vegan friendly, super simple to whip up and packed with so much vege goodness.

The hummus and chargrilled capsicum pair perfectly with the rosemary and olives in our GlutenFreedom Hemp & Rosemary Sourdough Buns.

Homemade hummus

• 1 x 400g can chickpeas, rinsed and drained
• 3 tablespoons olive oil
• 3 teaspoons tahini
• 1 clove garlic
• Juice of 1 lemon

To assemble & serve

• 3 Hemp & Rosemary Sourdough Buns
• 1 avocado, sliced
• 2 sliced tomatoes – we love to use a mix of red and yellow
• 2-3 red capsicums
• ½ red onion thinly sliced into rings
• ¼ cup fresh basil leaves

Instructions

1. To make the hummus, simply add all of the above hummus ingredients to a food processor, blitz until smooth and season well with salt and pepper.
2. To roast your capsicums, preheat your oven to 230C. Place your capsicums on a baking tray and roast, turning occasionally, until the skin in beautifully blistered and charred (this can also be done on a BBQ!). Transfer your charred capsicums to a bowl, cover, and allow to steam for 10 minutes. Peel the skin off your capsicums, slice in half and remove the core and seeds.
3. To assemble your burgers, slice your Hemp & Rosemary Sourdough Buns and lightly toast. Generously spread each half of your buns with the homemade hummus and stack on your butter lettuce, chargrilled capsicums, tomato, avocado, red onion and fresh basil leaves.