Veggie Hummus Sandwich
This Veggie Hummus Sandwich is super quick, easy, and customizable. It's got texture and flavor and it might just become your new favorite lunch! Ready in 10 minutes or less!
Servings: 4 sandwiches
Calories: 337kcal
Equipment
Ingredients
- 8 slices bread gluten-free, if desired
- 1 cup savory hummus your favorite
- 2 cups arugula or leafy green of choice
- 2 carrots peeled into ribbons or shredded
- ½ English cucumber sliced thin
- 1 red bell pepper sliced thin
Instructions
- Toast the bread, if desired.
- Spread 2 tablespoons of hummus on one slice of bread.
- Top with ½ cup arugula, then a pile of carrot ribbons, followed 6 slices of cucumber and some bell pepper slices.
- Spread another 2 tablespoons on hummus on a second slice of bread and add it to the top of the sandwich, hummus side down.
- Slice in half for easier eating.
Notes
~ This recipe is easy to scale up to feed a crowd or scale down to feed just 1 or 2.
~ Toast the bread for extra crunch.
~ Use your favorite hummus....store-bought or homemade. Homemade hummus can be made ahead and kept in the fridge for several days so it's ready when you are.
~ Don't be afraid to slather the hummus on thick. It will help to keep you full and satisfied.
~ Place a layer of greens over the hummus before adding any "wet" vegetables to keep the bread from getting soggy.
~ Slice all the veggies thinly. Too many chunky or oddly shaped veggies will make for a cumbersome sandwich that may fall apart.
~ All of the components of this sandwich can be prepped ahead and kept in the fridge in individual air-tight containers for 2 to 3 days. Note: Do not toast the bread until you are ready to eat.
~ Nutrition facts calculated using Little Northern Bakehouse Seeds and Grains gluten free bread and my homemade oil-free Roasted Red Pepper Hummus.
Nutrition
Calories: 337kcal | Carbohydrates: 64g | Protein: 13g | Fat: 10g | Sodium: 456mg | Potassium: 272mg | Fiber: 12g | Sugar: 10g