Veggie and Cilantro Hummus Sandwiches

Veggie and Cilantro Hummus Sandwiches

22
The Messy Cook 60

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

Ingredients

45 m {{adjustedServings}} servings 601 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 81.6g
  • 26%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 2103 mg
  • 84%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

22
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

FROM THE RECIPE MAKER: You may also substitute unmarinaded sliced avocados in the place of cucumbers when in a bind or for a different twist. Messy cook's motto: Recipes are a guideline to disco...

Hummus was the only thing that I made, I didn't mean to revamp the recipe, but the main ingredient is so expensive at 8.00 a jar, so I used already made garlic hummus. I added it to the food pro...

Found the hummus to be a far too salty. Had to add tahini, oil, lemon juice to cut it. I like the idea, though.