Veggie and Cilantro Hummus Sandwiches

Veggie and Cilantro Hummus Sandwiches

22
The Messy Cook 63

"I recreated this deliciously refreshing vegetable sandwich from my favorite bakery. The cool crispness is perfect anytime of the year!"
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 601 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • 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.

Reviews

22
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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.

This was rather bland hummus. I added more cilantro and paprika, but it still was salty and otherwise tasteless.

Very reminiscent of "p-bread". I didn't really change anything, except I did the marinated veggies called for + avocado slices. And I added only half of the salt called for in the hummus. This o...

Yummy! Great fillng lunch! I did leave the tahini and feta cheese off, to make a lower fat version. Plus I am not a big fan of how tahinni paste changes the flavor of hummus. Added less fresh ci...

this is just like penera's veggy sandwich but the cucumbers are marinated. you could make this easier and its just as wonderful with plane sliced cucumbers.

I make just the hummus and always have some on hand around our house. We eat it on a rgular basis with toasted pita points. It makes a great snack for my 2-year-old.

The sandwich is great, though I used a little less red wine vinegar for the dressing (just my preference--I find it too strong). The hummus is very yummy itself, though I added more oil, garlic,...