Veggie And Hummus Sandwich
This Veggie And Hummus Sandwich is fresh, vibrant, and packed with flavor! A perfect plant-based lunch or light dinner featuring creamy hummus and crisp vegetables.
Equipment
- Cutting Board
- Sharp Knife
- Spreading knife
- Plate
Ingredients
- 4 slices whole grain or multigrain bread
- 1 cup hummus store-bought or homemade
- 1 medium cucumber julienned
- 1 medium carrot julienned
- 1 medium bell pepper thinly sliced
- 1 medium avocado sliced
- 1 cup alfalfa sprouts or broccoli sprouts
- 4 leaves lettuce
- 1/2 cup red onion thinly sliced
- to taste salt and pepper
Instructions
- Start by washing your vegetables thoroughly. Use your sharp knife to julienne the cucumber and carrot, and thinly slice the bell pepper and red onion. Set them aside.
- Cut the avocado in half, remove the pit, and carefully slice it into thin pieces. Keep the slices intact for easy layering on the sandwich.
- For some added texture and warmth, consider toasting the slices of whole grain or multigrain bread. This step is optional but recommended if you enjoy a bit of crunch.
- Take your spreading knife and generously spread hummus on one side of each slice of bread. Make sure to cover the entire surface for maximum flavor.
- On two of the hummus-covered slices, begin layering your julienned cucumber, carrot, and bell pepper. Add the sliced avocado, followed by a handful of alfalfa sprouts.
- Place a couple of lettuce leaves on top of the vegetables, followed by a sprinkle of thinly sliced red onion. Add salt and pepper to taste.
- Top the sandwich with the other hummus-covered slice of bread, hummus side down. Press gently, slice in half, and serve immediately. Enjoy your delicious Veggie And Hummus Sandwich!
Notes
- Choose high-quality hummus to elevate the sandwich flavor.
- Try different breads like sourdough or rye for unique tastes.
- Add fresh herbs such as basil or cilantro for an aromatic touch.
- Layer ingredients thoughtfully to enhance texture and taste.
- Store leftovers wrapped tightly in the fridge for up to 2 days; avoid freezing.