Celebrity Chef Zola Nene Adds Flavour To Road Trips With A Butternut And Red Pepper Hummus Sandwich

Summer, sun, holidays and road tripping. No matter where the summer takes you, food is always an essential part of the travel experience.

If you are in search of a fresh idea for road trip food, South Africa’s culinary darling, Zola Nene, has the answer. “Just as a great summer trip can feed your soul, padkos is what keeps you fueled and happy on the way,” she says.

Zola teamed up with KFM’s Sherlin Barends to share her love of a good, filling sarmie. Using some of Zola’s favourite Rhodes Quality ingredients, they create a butternut and red pepper hummus pressed sandwich that will turn out to be your new road trip favourite.

sherlin e1543826926249 Celebrity Chef Zola Nene Adds Flavour To Road Trips With A Butternut And Red Pepper Hummus Sandwich

The delicious treat is quick and easy to prepare. It can be made the night before and stored in the fridge, ready for the road. Even Sherlin, a self-confessed ‘danger’ in the kitchen, could not believe she was able to help create such mouth-watering padkos.

Just the touch of flavour you need to keep your fellow travellers satisfied, whether you’re driving to the beach for the day or going on a family holiday.

Try the recipe yourself, because every good summer outing should start with a good summer sandwich!

Watch the video here to see how it’s done:

Butternut and red pepper hummus pressed sandwich

Recipe by Zola Nene

For the hummus:

300g diced butternut

3 red peppers, deseeded and chopped

2 tsp ground cumin

Salt and pepper

¼ cup olive oil

2 tins Rhodes Quality chickpeas, drained

4 Tbsp. Tahini paste

Salt and pepper

For the sandwich:

Wild rocket

Shaved ham or chicken

Cheddar Cheese

1 ciabatta loaf or sourdough loaf


Preheat oven to 200C.

Place the butternut, peppers, cumin and 4 tablespoons of olive oil into a baking dish, toss together, then roast for 25 minutes or until the butternut is tender.

Place butternut and peppers, the remaining olive oil, Rhodes Quality chickpeas, tahini and seasoning into a blender and puree until smooth.

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 later).

Spread the hummus generously all over the inside of the loaf. Then begin layering the sandwich with rocket, ham and mozzarella. Press the ingredients down firmly, then top with the bread lid.

Wrap the entire loaf with foil until ready to serve.

To serve:

Slice into wedges.

Follow Zola’s Summer journey on #FORTHELOVEOFSUMMER or for more summer recipe suggestions visit: www.rhodesquality.com