Hello there,

It has been a gorgeous week in Copenhagen with blue skies and light breezes, the perfect spring picnic weather, so I thought this was a great opportunity to share a picnic friendly recipe and here it is! It also happens to be Bristish Sandwich week I read somewhere so here I am making the occasion a little more vegan with my caramelised onion and smokey humous sandwich.

I’ve been making lots of my own versions of houmous since we got to Copenhagen as it’s not really available in stores and I came up with my new favourite combination; a butter bean paste with added flavour from sundried tomatoes and smoked paprika. I guess I’m taking some liberties in what I’m calling houmous here but it has a delicious texture exactly like houmous making it the perfect spread for a delicious houmous sandwich.

I’ve been reintroducing some gluten into my diet slowly and am enjoying eating things that I have not been able to for the past couple of years without pain. It seems my body is stronger now which allows me to have one of my favourite things in the world from time to time; bread. I am a sucker for good sourdough and that’s what I’m using for my sandwich in this post, a 50/50 wheat and rye. You could of course use any gluten free bread you like though or any bread at all really – it’s just a sandwich after all.

To spice things up and really make this sandwich the best picnic sandwich (as I call it in the title) I go through the slight effort of caramelising onions which brings a deliciously sweet addition to the smooth and smokey houmous. Of course the usual suspects also find their way in there like crunchy lettuce and juicy tomatoes.

Finally don’t fret about the long cooking time of the onions. I know it takes time, but actually it could take much longer if you wanted. You could call my version the lazy person’s version. At the end of the day it really is a minimal effort job which gives maximal flavour (and pleasure). It will be worth it and your picnic crew will thank you. Now get out there and enjoy the sun – sandwich in hand!

If you do make this recipe and capture it on instagram please use the tag #mygoodeatings so that I can see, it’s always a pleasure to see what you get u to in the kitchen! x


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Smokey Butter Bean Dip and the Best Picnic Sandwich

PORTIONS: 1 1/2 cup houmous + 2 sandwiches  /  TIME: 10 min + 50 min

Butter bean dip:

1 can butter beans (240 g drained), drained and rinsed

1/2 large or 1 small lemon, juice + 1 tsp zest

1/4 cup chopped sundried tomatoes

2 tbsp tahini

1 1/2 tsp smoked paprika powder

1/2 tsp cumin powder

1 tsp nutritional yeast

Salt and pepper

Extra virgin olive oil for drizzling, optional

Picnic sandwich:

3 medium brown onions, sliced into half moons

2 tbsp olive oil

1-2 tbsp balsamic vinegar

1 tbsp coconut sugar

4 slices sourdough bread (or some gluten-free bread)

1/2 cup smokey butter bean houmous

1 gem lettuce head (or butter lettuce), bottom cut off

1 tomato, sliced

Prepare the dip simply by adding all the ingredients to a food processor and blending until smooth. Add a little splash of water if the consistency is too thick.

To prepare the sandwich start by quick-caramelising your onion slices in a skillet or frying pan over low heat in a little olive oil, salt and pepper. Leave to slowly cook for roughly 35 minutes, flipping as you see fit. Now they should be slightly golden.

Add the coconut sugar and balsamic vinegar and cook on a slightly higher heat for another 10 minutes or until you’ve reached a deeper golden colour and intense sweet onion flavour.

Whilst your onions are cooking toast your bread and slather with your butter bean dip. Place some lettuce on the one side. When the onions are ready transfer a few spoonfuls of them onto the lettuce and continue your stack by adding some tomato slices on top of the onions before closing the sandwich.

Voila – now you’re ready for a day in the park!

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