Ah, the humble hummus sandwich.
Vegetarian or not, how could you resist an ever-so-light-and-airy dollop of the silky, nutty spread, held between two slices of rustic bread?
The following may not seem like much of a “recipe” as the majority of the ingredients are already listed in the title and you likely know how to assemble a sandwich already.
If this does happen to be your first time slapping two pieces of bread together with some sort of filling in between, my apologies. And welcome!
In my opinion, creating the perfect hummus sandwich is more of an art form than anything else. Many handhelds actually fall into this category, as the way you prep and stack the trimmings can have a big impact on how everything comes together in your mouth. Less of a recipe to be strictly followed, it’s more of a deliberate technique.
For example, if you drop a squirt of homemade mayonnaise in the middle of a BLT instead of slathering your crusty sourdough with an ultra-thick layer of the rich condiment, you’ve essentially just committed a crime and the SVU (Sandwich Victims Unit) is coming for you.
For this hummus, avocado, and sun-dried tomato sandwich, it’s not just about the placement of the ingredients, but how the specific flavors and textures groove together.
Starting from the spread up, we simply can’t move forward without addressing the all-important topic of how to spread your hummus first.
Which, BTW, would have made a far more realistic children’s book than How to Train your Dragon.
If you’ve ever had an especially fantastic, exceptionally memorable version of the famous Middle Eastern dip, you’ll appreciate this part of today’s lesson tenfold. Do you technically need to smear the chickpea spread across the entire surface of the bread? Yes!
But flattening your hummus is the number one way to kill its vibe.
The airy, tahini-laden mixture is meant to be scooped, dolloped, and fluffed, gently coaxed into the corners.
When it’s made well, the chickpeas are often cooked with baking soda, which raises the pH of the water and aids in breaking down pectin, softening the skins on the little legumes. Some chefs will even remove these skins by hand.
This leads to a velvety, airy puree that will shine as the star of the sandwich – not just some glue stuck to the bread.
Once your pillowy hummus landing pad is laid down, you want to layer on another light ingredient. Welcome to the party, mixed greens. If you like a big buttery crunch, grab a head of Boston bibb instead. For a crisp, peppery bite, arugula does the trick.
Alfalfa sprouts are also a personal favorite of mine, alongside the leafy greens. I love piling sprouts on sandwiches with smashed avocado, juicy fresh tomatoes, and cheddar cheese. They would do just as well in this sandwich.
Choose your own adventure and feel free to add some.
Next, it’s time for the sun-dried tomatoes. These zesty nuggets are small, yet mighty. Their tangy, sweet-tart taste can be a bit overwhelming in certain dishes, but since most of the other ingredients have subtle, buttery notes, the chewy strips provide a welcome burst of flavor and texture.
Pro tip: You’ll want to drain the jarred variety to avoid making the bread soggy, but don’t toss that red-tinted oil. It’s perfect for drizzling onto pasta or using in vinaigrettes. You can even use it in place of the olive oil that dresses this sandwich.
Thanks to avocado’s delicious, creamy mouthfeel, it adds another layer of lushness that complements the smooth hummus. Talk about a home run.
Closing the deal with a splash of fruity olive oil and a pinch of salt and pepper may be a move you’ve never thought to make when constructing a simple sandwich, but some extra mindfulness at mealtime goes a long way.
Seasoning your sandwiches is the way to go! It’s also a regular move of the pro sandwich artists out there.
Are you ready to be a hummus hero? Step up to the plate.Print
Smeared with creamy hummus and topped with tart, tangy sun-dried tomatoes, these flavor-packed veggie sandwiches are sure to satisfy.
- 12 slices hearty sandwich bread
- 1 1/2 cups hummus
- 2 cups mixed greens
- 8 ounces sun-dried tomatoes in oil, drained and thinly sliced
- 2 large ripe avocados, pitted and sliced
- 2 tablespoons extra-virgin olive oil (or reserved tomato oil)
- Coarse salt, to taste
- Freshly cracked black pepper, to taste
- On a large cutting board or clean work surface, lay out the bread in two rows and spread each slice with 2 tablespoons of the hummus.
- Top 6 of the slices with mixed greens, sun-dried tomatoes, and avocado. Drizzle with the oil and season with a pinch of salt and pepper each.
- Add the top piece of bread to each sandwich, slice in half, and serve.
- Prep Time: 10 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Vegetarian
Keywords: sandwich, hummus, avocado, sun-dried tomato, bread
Cooking By the Numbers…
Step 1 – Gather, Prep, and Measure Ingredients
Look for a good quality artisan rustic loaf such as prairie bread, with or without seeds. I prefer to buy it pre-sliced to save a step at home; otherwise, get out your serrated bread knife and get to slicing!
Keep in mind that a sandwich loaf will provide equally sized slices whereas you may need to double up if purchasing round bread, and save the shorter pieces for another use like making croutons or breadcrumbs.
Measure the hummus. Use any flavor you like, such as one of these delicious hummus options from Foodal.
Instead of mixed greens, feel free to use soft bibb lettuce or baby spinach. For a peppery bite, try arugula. If you want to give them a bit more flavor, add the greens to a small bowl and toss them with a drizzle of olive oil, a squeeze of fresh lemon juice, and a pinch of salt.
Drain and thinly slice the sun-dried tomatoes by chopping them into strips – but be sure to reserve that tasty flavored oil if you want to use it!
Halve, pit, and thinly slice the avocados. Measure the oil, salt, and freshly ground black pepper.
Don’t have a pepper mill? Now’s the perfect time to get one! Read our review of the best salt and pepper mills here.
Step 2 – Assemble the Sandwich
On a clean work surface or large cutting board, start your assembly line by laying out the bread in two rows.
Dollop and lightly spread each slice with 2 tablespoons of the hummus. If you spread it onto the bread more firmly like you might with mayonnaise it can get lost in the sandwich, so you want to gently and evenly dollop the hummus so it stays fluffy and airy.
Top one row of the 6 slices with even amounts of the mixed greens, sun-dried tomatoes, avocado, oil, and a pinch of salt and pepper each. You could also use a splash of good quality red wine vinegar here for a little tanginess.
Step 3 – Top, Slice, and Serve
Top each sandwich with the other piece of bread hummus-side down.
Secure with toothpicks if desired, slice, and serve.
Become Your Own Sandwich Hero
Although I always prefer a handheld composed of homemade ingredients, I can’t deny that the broad selection of hummus on the shelves these days makes for some delicious experimenting.
From Thai coconut curry to roasted garlic and beyond, the possibilities for adjusting the flavor profile of your sandwich are endless. Our savory pumpkin version is clutch to celebrate the arrival of sweater weather.
For something a little different, instead of simply slicing the avocado, try mashing it slightly with some salt and lemon juice. Dress the greens with a feta-laced Greek vinaigrette. Hell, throw some falafel on there while you’re at it!
You’re the one with your eye on the ball here, after all.
What’s your fan-favorite hummus of-choice? Share your chickpea preferences in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
Not only do avocados taste awesome, but they contain mono- and polyunsaturated fats (aka “good fats”) too. Stock up on the fabulously fatty fruits and showcase them in these recipes next:
- Crab and Mango Stuffed Avocado
- Banana Avocado Smoothie
- No-Bake Vegan Chocolate Torte with Avocado Mousse
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Jennifer Swartvagher on June 9, 2015. Last updated on July 16, 2022.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”