These hummus and veggie sandwiches are totally scrumptious and take just minutes to make! They're perfect for packed lunches and lazy dinners.
If you've been vegan for a while, you've probably eaten your share of hummus and veggie sandwiches. So you know that they can range from bland and boring to mouth-wateringly delicious.
Well let me tell you, these are not just delicious ... they're the best I've ever had! These sandwiches have the perfect variety of flavors and textures. They also hearty and satisfying, and we all know that veggie sandwiches can sometimes be lacking in that department.
Best of all, these sammies are SO easy to make. This is an excellent recipe to have on hand for when you need a quick dinner — especially during those scorching hot summer days when cooking doesn't seem like much fun.
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Ingredients You'll Need
- Sandwich bread. Good quality bread is key! Sourdough works especially well for these sandwiches. A good quality multigrain bread would also be great. I'm using rosemary sourdough, which was delicious.
- Hummus. Store-bought hummus is just fine for these sandwiches, but if you're up for making your own, try my roasted garlic hummus, roasted red pepper hummus, dill pickle hummus, roasted jalapeño hummus, or pesto hummus.
- Baby spinach. Feel free to substitute another leafy green, like lettuce or arugla.
- Cucumber.
- Tomato.
- Red onion.
- Pepperoncini. These are those little green peppers sold in jars near the olives and pickles. They're just a teensy bit spicy and very tangy. You could substitute another type of pickled pepper, or dill pickle slices if you don't want your sandwiches to have any heat at all.
- Sprouts. I'm using clover sprouts, but other types of small sprouts like broccoli sprouts or radish sprouts would also work.
- Avocado.
- Red wine vinegar.
- Salt and pepper.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
These sandwiches are ridiculously easy.
Simply slather a couple of bread slices with hummus, then layer one of your slices with baby spinach, sliced cucumber, tomato, red onion, pepperoncini, sprouts, and avocado. Sprinkle each layer with salt and pepper, and drizzle the veggies with a dash of red wine vinegar before closing up the sandwich.
Tip: Toast your bread to take your hummus and veggie sandwich to a whole new level.
Leftovers & Storage
If you're making these sandwiches ahead, say for packed lunches, make sure your avocado is super fresh, otherwise it will turn totally brown. Brown avocado is fine to eat, but it might not taste as good and doesn't look super appetizing. You can also assemble the sandwiches and leave the avocado out until just before serving.
Once made, the sandwiches will keep in airtight containers for about a day.
More Vegan Sandwiches
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📖 Recipe
The Best Hummus & Veggie Sandwiches
Ingredients
- 8 slices sandwich bread (Note 1)
- ½ cup hummus
- ½ cup baby spinach
- ½ medium cucumber, sliced
- 1 medium tomato, sliced
- ½ medium red onion, sliced
- 12 pepperoncini peppers, stems removed
- ½ cup clover sprouts, or broccoli sprouts, or another similar variety
- 2 medium avocados, sliced
- Red wine vinegar,
- Salt and pepper, to taste
Instructions
- Slather each bread slice with about a tablespoon of hummus (or more if you like!).
- Layer half of the bread slices with baby spinach, cucumber slices, tomato slices, red onion slices, pepperoncini, sprouts, and avocado, sprinkling each layer lightly with salt and pepper to taste. Drizzle the veggies with a dash of red wine vinegar.
- Close up the sandwiches using the remaining bread slices. Serve.
Notes
- I recommend sourdough or multigrain bread.
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