Made with these products Rhodes Quality Products
Recipes Vegetarian
Butternut and Red Pepper Hummus Pressed Sandwich

Delicious, simple, and enough to feed the whole family, Zola Nene padkos creation is an all-in-one travel snack for those long summer road trips.


For the hummus:

  • 300 g diced butternut
  • 3 red peppers, deseeded and chopped
  • 10 ml (2 tsp.) ground cumin
  • Salt and pepper
  • 60 ml olive oil
  • 2 x 400 g cans Rhodes Quality Chickpeas in Brine
  • 50 ml (4 Tbsp.) tahini paste

For the sandwich:

  • Wild rocket
  • Shaved ham or chicken
  • 2 mozzarella balls
  • 1 ciabatta loaf or sourdough loaf,



  1. Preheat oven to 200°C.
  2. Place the butternut, peppers, cumin and 50 ml (4 Tbsp.) of olive oil into a baking dish.
  3. Toss together, then roast for 25 minutes or until the butternut is tender.
  4. Place butternut and peppers, remaining olive oil, chickpeas, tahini and seasoning into a blender and puree until smooth.
  5. Cut off the top of the loaf, then scoop out the inside of the bread don’t throw these away, freeze them to use as breadcrumbs.
  6. Spread the hummus generously all over the inside of the loaf.
  7. Begin layering the sandwich by rocket, ham and mozzarella.
  8. Press the ingredients down firmly, then top with the bread lid.
  9. Wrap the entire loaf with foil until ready to serve.
  10. This sandwich can be made the night before and stored in the fridge, perfect for a road trip.
    Slice into wedges to serve.

Subscribe to our Newsletter / Stay up to date with the latest recipes for you and your family PLUS be first to hear about upcoming competitions and events.