Red Lentils Hummus:

  • 2 ½ cups red lentils (cooked and rinsed)
  • 2 tbsp tahini paste
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • A pinch cayenne powder
  • A pinch sea salt & black pepper
  • A pinch sesame seeds

Roasted Sesame Aubergines:

  • 1 aubergine
  • Olive oil
  • Garlic powder
  • Sesame seeds
  • Sea salt & black pepper


  • Bread loaf (rye, dinkel, rice-buckwheat...) 
  • Green salad
  • Fresh sprouts

The sun starts to show up around here and all we want is to go out, to recharge! Starting making fresh sandwiches, salads, pies... sitting on a park, gather with some friends, go to the forest and enjoy the spring vibes, no much more is needed. This sandwich is a suggestion for your outside time, you can add to it radishes, some slices of tempeh, tomatoes, avocado, grated carrot... just wrap them with papper and take the time to enjoy the day!

To make the red lentil hummus, place all the ingredients in a big container and mix with a hand mixer or by using a blender. If too thick add some spoons of water or natural yogurt (plant yogurt if you have a vegan diet). We want to get a creamy smooth consistence.

To make the roasted aubergines, preheat the oven to 250°C. Cut the aubergine in thin slices, place on an oven tray covered with parchment papper and brush them with live oil. Bake for 15-20 minutes until the aubergines start to soften and golden. The last five minutes before you remove them from the oven, sprinkle them with some sesame seeds and garlic powder.

Now it is the time to make the sandwiches, so spread a couple of spoons of hummus on the bread, add some roasted aubergines, fresh sprouts, salad... and the best part, enjoy it!