I call myself a kitchen experimenter. The sandwich that I made for lunch was smooth peanut butter and homemade hummus on rye bread.
The store bought peanut butter consists of just peanuts and salt. The homemade tahini consisted of oven toasted sesame seeds that were ground using a immersible blender and adding extra virgin olive oil once the seeds were finely ground.
Canned garbanzo beans, the tahini, California style garlic powder, lemon juice, and very little salt since the peanut butter contains salt were the ingredients.
Granted that it was a bit bland for me, I washed down the sandwich with tomato juice to which homemade hot sauce made with ripe ghost peppers (bhut jolokia) was added in just a few drops.
Altho the rye was without caraway seeds because the seeds now get caught between my teeth due to receding gums in my old age, the rye was a good choice.
A wide mouth glass jar that I recycled was used to make the hummus because the finished product remained in the jar. The blender was scraped clean of the hummus into the jar as best could be done. The blender was washed by filling a plastic recycled 3-pound ricotta container 2/3 full with soapy water and running the blender. That cleaning system leaves the blender clean as new.