Hummus, Avocado, and Sun-Dried Tomato Sandwiches

Ah, the humble hummus sandwich.

Vertical image of a vegetarian sandwich on a white plate with text on the top and bottom of the image.

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.

Vertical image of slices of avocado on top of a slice of bread with lettuce.

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.

Vertical image of bread slices with hummus, sun-dried tomatoes, and lettuce in the center on a plate next to white ramekins.

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.

Vertical image of half of a sandwich with layers of assorted vegetables on a wooden plate.

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.

Vertical image of a hand holding half of a sandwich filled with meatless ingredients.

Thanks to avocado’s delicious, creamy mouthfeel, it adds another layer of lushness that complements the smooth hummus. Talk about a home run for the quick and healthy lunch team.

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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a meatless sandwich on a white plate

Hummus, Avocado, and Sun-Dried Tomato Sandwiches

  • Author: Fanny Slater
  • Total Time: 10 minutes
  • Yield: 6 sandwiches 1x


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


  1. 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.
  2. 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. 
  3. 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!

Horizontal image of bread slices, lettuce, hummus, sun-dried tomatoes, seasoning, and avocado slices.

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.

Horizontal image of slices of bread spread with hummus and topped with lettuce and sun-dried tomatoes.

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.

Horizontal image of avocado on top of lettuce on slices of bread.

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.

Horizontal image of a meatless sandwich on a white plate

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.

Horizontal image of half of a sandwich with layers of assorted vegetables on a wooden plate.

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:

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.”

20 thoughts on “Hummus, Avocado, and Sun-Dried Tomato Sandwiches”

  1. These are some of my favorite ingredients, and I can’t wait to try this out. I don’t specifically look for vegetarian recipes, since I eat meat, but I love hummus, and can’t wait to try making it myself. Avocados are always plentiful here in Texas, so I became a huge fan of them as soon as I arrived here, and I’m looking forward to adding in the sun dried tomatoes, and tasting this delightful combination.

  2. I use these and other ingredients for wraps and sandwiches. Most people wouldn’t even realize this was vegan which shows it’s possible to have great vegan food. I add roasted peppers to mine with hummus and if you roast the avocado, it gives it a nice texture in a wrap. A friend introduced me to roasted avocado and it’s great as it adds flavor to it and you can also mash it up as a dip.

  3. This has become a staple in my household. It is what I consider to be my “fast food.” It is nutritious and a great go to dinner for when one does not have time to cook or are totally exhausted. I can eat my weight in these wraps.

  4. I love hummus too! This is a quick sandwich packed with flavor. The butteryness of the avocado and the creaminess of the hummus will be delicious. I remember the post on this site when different hummus recipes were given, and one of them used sun-dried tomatoes. This is a nice offshoot of that. Great sandwich!

  5. I’m wondering since you said that you make these for your whole family, how many does it take to fill up everyone? While I often enjoy the taste of vegan and vegetarian recipes, I find myself hungry when I don’t eat a meal with meat.

    • Usually 1 – 1 1/2 sandwiches per person is plenty. I will also serve a leafy salad, and everyone seems very satisfied.

      • I was thinking of adding a salad to it! I think I will definitely try this. It seems like a perfect lunch to throw together quickly and take as my lung to work. Plus it’s healthy which never hurts!

  6. I’m totally in love with hummus! Adding the avocado and sun dried tomatoes is a really great idea to create a light yet yummy sandwich. It would be really nice to have homemade hummus with this but I’ve yet to find a really good recipe. I can totally imagine this being served in a homey picnic with the family. Perfect summer food!

  7. Mmm hummus, I haven’t made any in ages. I’ve never tried it with avocado either, I bet they’re delicious together. Thanks for the idea, I’ll definitely have to try it out!

  8. These look very yummy! I want to make these for my vegitarian girlfriend. I’ve been making very vegan meals for quite a while now as we’re living together. This looks yummy and super easy to make! Thank you for sharing this!

  9. Oh, wow, that looks delicious AND healthy AND amazingly easy to make! I’m going to have to try it! I haven’t really tried using hummus in my kitchen before (I’ve had it in restaurants and liked it, but never tried making it or buying it for use at home), but if these sandwiches turn out as delicious as they look and sound, it may become a regular ingredient of mine…

  10. That’s it? That looks SUPER easy! Wow I am going to whip this one up for lunch I really like the look.
    I might add a little spice to it (Maybe some dried chili’s.)

  11. I’m new to hummus (I used to dislike it, but as I became vegetarian, I gave it a second try and found out I loved it now), and so far I really liked to just dip my bread in it and have it to thinly sliced cucumbers. Did not even occur to me to make a delicious sandwich out of it — and with avocado! Yumm!

    Quick question: you say on the go,so it sounds like these would be also for going to school etc. How long would the avocado “keep” without darkening in a sandwich? I usually eat it so fast I would not have time to find out, but maybe you can clear this up for me!

  12. I’ve always seen hummus in the store but I had never thought to try it out for myself even though I always told myself to eat more healthy things. It took my father to buy some and stick it in my fridge one day and with me being curious, I decided to take a little nibble.

    I couldn’t believe how good it was, especially since the one I had was basil and tomato flavored. I’m currently using it with heated flavored wraps (cheese is my favorite) with lettuce and thin slices of honey turkey for my lunch when I go to work. It’s healthy and more importantly, it doesn’t hurt my wallet!

  13. I love avacado and I love hummus. Even though the two ingredients together don’t exactly compliment each other they still make a delicious treat. On this sandwich I like to add a sprinkle of olive oil or melt on it swiss cheese.

  14. Now that I found this recipe, it’s by far my favorite so far, and with so little ingredients! You had me at hummus! LOL I think I can actually pull off making it right now. I always have hummus in the house. I discovered it in my first year at college and instantly fell in love. We have been inseparable ever since. I always have it with crackers, or pita bread cut into triangles and toasted on a pan, but I’ve never tried it like this before. My mouth is watering! Can’t wait!

  15. This is a really interesting recipe. I’m always on a look out for quick, healthy meals and this dish is the perfect fit. I truly appreciate the versatility of the hummus. I’ve always thought that they;re simply great as dips. Now this is a smart way of using any leftover hummus. Thanks for posting!

  16. This looks delicious and contains some of my favorite ingredients too! I’d love to see a post about hummus recipes, I’ve had some success making my own!

    I’ve made bagel sandwiches really similar to this before and they are SO good! Very filling and packed with nutrition.

  17. Well I am not a vegan, but it is dishes like this that really make me think that I could do it for a little longer than I might think. I went vegetarian for about a week in college, and I am glad I did because I learned a lot about substitutes, and this sounds like a good one for that too. I love avocados, and I say it would be a good substitute for some meat and good for the summer time too. Nice and light. I will give this one a shot, thanks for sharing.


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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