Veggie And Cilantro Hummus Sandwiches Food

VEGGIE AND CILANTRO HUMMUS SANDWICHES

Veggie and Cilantro Hummus Sandwiches image

I recreated this deliciously refreshing vegetable sandwich from my favorite bakery. The cool crispness is perfect anytime of the year!

Provided by The Messy Cook

Categories Main Dish Recipes Sandwich Recipes

Time 45m

Yield 2

Number Of Ingredients 22

Ingredients

1 cup canned garbanzo beans (chickpeas), drained, rinsed
⅛ cup tahini
1 clove garlic, minced
1 teaspoon salt
½ teaspoon garlic powder
1 pinch paprika
1 ½ teaspoons olive oil
1 tablespoon water
2 tablespoons fresh lemon juice
⅓ cup chopped fresh cilantro
¼ cup water
4 teaspoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 tablespoons white sugar
1 pinch salt
½ teaspoon sesame oil
½ cucumber, thinly sliced
1 large tomato, sliced
1 small red onion, thinly sliced
4 slices bread
¼ cup crumbled feta cheese
⅔ cup shredded lettuce

Steps:

To prepare the cilantro hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and paprika into a blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice, and the cilantro. Puree until smooth, and set aside.
Whisk together 1/4 cup of water, vinegar, 2 teaspoons extra-virgin olive oil, sugar, 1 pinch of salt, and sesame oil in a bowl until the sugar has dissolved. Add the cucumber, tomato, and red onion. Toss to coat the vegetables in the dressing.
Spread two slices of bread with the cilantro hummus, and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste, and top with the remaining slice of bread.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 81.6 g, Cholesterol 16.7 mg, Fat 24.9 g, Fiber 10.6 g, Protein 17.1 g, SaturatedFat 5.8 g, Sodium 2102.4 mg, Sugar 21.2 g

VEGGIE & HUMMUS SANDWICH

Veggie & Hummus Sandwich image

This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.

Provided by Katie Webster

Categories Healthy Vegetarian Sandwich Recipes

Time 10m

Number Of Ingredients 7

Ingredients

2 slices whole-grain bread
3 tablespoons hummus
¼ avocado, mashed
½ cup mixed salad greens
¼ medium red bell pepper, sliced
¼ cup sliced cucumber
¼ cup shredded carrot

Steps:

Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.

Nutrition Facts : Calories 325 calories, Carbohydrate 39.7 g, Fat 14.3 g, Fiber 12.1 g, Protein 12.8 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 6.8 g

HUMMUS AND VEGETABLE LAHVASH SANDWICHES

Hummus and Vegetable Lahvash Sandwiches image

Categories Sandwich Vegetable No-Cook Picnic Vegetarian Quick & Easy Chickpea Summer Healthy Sesame Gourmet

Yield Makes 8 sandwiches, serving 4

Number Of Ingredients 18

Ingredients

a 16-to 18-inch round very thin pliable lahvash (mountain shepherd bread)*
1/2 cup sliced seedless cucumber
1 large carrot, cut into ribbonlike strands with a vegetable peeler (about 1 cup)
1 small sweet onion, sliced thin
1/2 cup finely shredded radish (about 6)
1/2 cup alfalfa sprouts plus additional for garnish
1 1/2 tablespoons sesame seeds, toasted
about 2 cups hummus
For the hummus:
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
a 16- to 19-ounce can chick-peas, rinsed and drained
1/3 cup well-stirred tahini (sesame seed paste)*
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
3 tablespoons water
3 tablespoons minced fresh parsley leaves
*available at specialty foods shops, natural foods stores, and some supermarkets.

Steps:

To make the sandwiches:
Spread hummus evenly on lahvash and top with cucumber, carrot, onion, radish, 1/2 cup sprouts, and 1 tablespoon sesame seeds. Roll lahvash up tightly jelly-roll fashion and trim ends. Cut roll crosswise with a serrated knife into 8 pieces. Garnish sandwiches with additional sprouts and remaining 1/2 tablespoon sesame seeds.
To make the hummus:
In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil, and cumin, scraping down side, until smooth. Add water, parsley, and salt and pepper to taste and pulse until just combined. Hummus may be made 2 days ahead and chilled. Makes about 2 cups.

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