Veggie and Hummus Sandwich


I guess between all the desserts I make I need to eat healthy sometimes. Usually I do always eat a healthy breakfast and lunch, and a mostly healthy dinner so it sort of makes up for the fact that I have some kind of dessert or chocolate every day after dinner. I mean sure I ate a cream and cream cheese and sugar packed cheesecake mousse after dinner but I had this for lunch so that dessert is totally justified in my book. I actually do love veggies, I just feel good when I eat them. So it only makes sense to pack as many veggies as humanly possible into sandwich slathered with a generous amount of freshly made hummus (because hummus is always good with veggies!). And it only get’s better when you use a multi-grain + seed bread.

Veggie and Hummus Sandwich | Cooking Classy..

You may look at this and think it seriously needs some kind of meat, like deli turkey or bacon but really with all the hummus it has enough flavor without it (it wouldn’t hurt to add them though if you can’t resist). Plus, with how many many veggies are packed in this it makes for a perfectly filling lunch (or dinner). I tried this sandwich with and without cheese and like it both ways. If you’d like to add some it’s good with sliced havarti or provolone cheese. Now I can’t wait for lunch again today since I still have plenty of veggies left to make more sandwiches! Who knew veggies could be exciting?

Hummus | Cooking Classy Hummus | Cooking Classy Veggie and Hummus Sandwich | Cooking Classy..


Veggie and Hummus Sandwich

Yield: 2 sandwiches



  • 1 (14.5 oz) can chick peas, drained and liquid reserved
  • 3 Tbsp tahini
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp reserved liquid from chick peas , then more as needed
  • 1/2 tsp salt , or more to taste
  • 1/4 tsp ground cumin
  • 1 clove garlic


  • 4 slices hearty whole grain bread , toasted
  • Hummus
  • 2 slices havarti or provolone cheese (optional)
  • 1 cup spinach
  • 1/2 cup peeled and grated carrots
  • 8 peeled cucumber slices
  • 6 avocado slices
  • 4 tomato slices (I used vine ripened tomatoes)
  • Salt
  • Small handful sliced red onion (optional), rinsed under water
  • 1/2 cup broccoli or alfalfa sprouts


  1. For the hummus:
  2. Add all hummus ingredients to a food processor and pulse about 5 minutes, occasionally stopping and scraping down food processor, until it's as smooth as possible. Add in more liquid as needed 1/2 tablespoon at a time to thin. Store in an airtight container in refrigerator.
  3. For the sandwiches
  4. Spread desired amount of hummus over bread slices. Divide sandwich ingredients over two of the slices, season lightly with salt to taste (preferably over the tomato or cucumber layer). Top with remaining slices. Serve immediately.
  5. Recipe source: inspired by Popsugar


  • Beverley Press: oh my word these are the type of sandwiches I live for…now I’ll be making them myself xoxo April 18, 2016 at 3:22pm Reply

  • Katrina: This sandwich looks super! Definitely the perfect way to fill up with good stuff and be excited at the same time :) April 14, 2016 at 4:37pm Reply

  • Laura | Tutti Dolci: Hello dream lunch! Veggies have never looked better, I could eat this every day of the week! :) April 14, 2016 at 2:17pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d