Hummus Sandwich
Servings: 1 sandwich
- 2 slices whole grain bread sub your favorite bread
- 4 tablespoons hummus or more to taste
- ⅓ roasted pepper jarred or homemade. Sub sun-dried tomatoes in oil
- ½ avocado thinly sliced
- 8 leaves spinach sub arugula
- 2 tablespoons quick-pickled red onion sub pickled jalapeños or cucumber
- ½ carrot thinly sliced with a vegetable peeler
Optional
- 1 tablespoon crumbled feta or non-dairy feta
- 1 pinch salt and pepper to taste
- Prepare the ingredients. Optionally, toast the bread.
- Spread a generous amount of hummus on the bottom slice of bread (about 2 to 3 tablespoons).Spread a thinner layer of hummus on the top slice of bread (1 to 2 tablespoons)Top with roasted bell pepper, spinach, carrot, avocado, and pickled onions.
- Optionally, season with salt and black pepper to taste, a drizzle of extra virgin olive oil, and some crumbled feta.
- Cover with the top slice of bread, then cut in half with a serrated knife, trying not to apply too much pressure to the sandwich.
Nutrition information is an estimate for 1 hummus sandwich without feta.
STORAGE & MAKE AHEAD
Make ahead: Hummus sandwich is an excellent recipe for a packed lunch. It keeps well for 12 hours.
Refrigerator: Keep the sandwich in an airtight container in the fridge for 6 to 12 hours.
Freezer: The recipe is not suitable for freezing.
Reheat: We reheat our hummus sandwich in the air fryer for 2 minutes.
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