This toasted stuffed hummus and roasted cucumber pita sandwich is my favorite comfort food sandwich fix right now. It’s got it all – color, texture, and lots and lots of taste. You can actually count it as an entire meal, too!

And yep, if you know me, you also know that I’m obsessed with hummus. So, this is right up my culinary alley. And once you make it, I promise it’ll be up your alley, too. Definitely an upgrade from just dunking pita or veggies into store-bought hummus. (Though, you can never go wrong with that as a snack!)

The roasted cucumber, tomatoes & cauliflower

To start, you’ll want to brush or toss some veggies with olive oil and roast them up. My chosen trio for this toasted pita sandwich is English cucumber, grape tomatoes, and purple cauliflower. And no, I’m not confusing cucumber with zucchini … you absolutely can roast (or grill) cucumber! After roasting the veggies, just a sprinkling of salt and sumac will bring out the best in them. (Hint: I roast the cauliflower only as long as the other veggies — so it’ll still provide a bit of crunch in the sandwich.)

By the way, if you prefer a lazier version of this recipe, go ahead and use whatever leftover roasted or grilled veggies you have on hand. Then, think of this toasted pita sandwich as a simply delightful way to prevent food waste!

The hummus

Of course, you’ll also need hummus to make a hummus sandwich. You can use whatever version your heart desires. I prefer making my own. I know my Lebanese mother would have wanted it no other way! Though, unlike my mom, I do like to add unique twists to a classic recipe. For this sandwich, my top pick is roasted yellow pepper hummus. Check out these four-layer hummus jars for recipe inspiration.

The stuffed pita sandwich

Once you’ve got your prepared veggies and hummus, the rest is a piece of cake! Just spread the hummus onto split pita rounds and top with fresh lemon zest, herbs, pan-toasted pine nuts, and those colorful roasted veggies. Then pan-cook the sandwich till crisp and toasted. And don’t forget to stuff it with zippy microgreens after toasting.

But note this recipe works best if you’ve got thick and fluffy pita. If you only find the thin type, try this recipe with naan. Or pick up a loaf of fresh baked whole grain bread from a local bakery and slice off a couple of large thick slices.

To indulge in your toasted stuffed hummus and roasted cucumber pita sandwich, just cut in half, and eat it while warm. If yours turns out a bit messy, it still tastes 100% scrumptious using a knife and fork, of course. And if you like, enjoy half of the sandwich for lunch and half for dinner to spread out its savory goodness!

HINT: See more images on Instagram as I make this HERE!

toasted stuffed hummus and roasted cucumber pita sandwich

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• Author: Jackie Newgent
• Yield: 1 sandwich 1x
• Diet: Vegan

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Description

This toasted stuffed hummus and roasted cucumber pita sandwich is my favorite comfort food sandwich fix during fall and winter. It’s got it all – color, texture, and lots and lots of taste. You can actually count it as an entire meal, too!

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Ingredients

Units USM Scale 1x2x3x

Roasted Cucumber, Tomatoes & Cauliflower

• 1 (4-inch/10-centimeter) piece English cucumber, cut into 9 or 10 slices (100 grams)
• 10 grape tomatoes, various colors, halved lengthwise
• 6 small or 3 large cauliflower florets, ideally purple (80 grams total)
• 1 1/2 teaspoons extra-virgin olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon sumac or paprika

Hummus Sandwich

• 1/3 cup (85 grams) hummus of choice (Hint: I love this with roasted yellow bell pepper hummus; see recipe inspiration HERE)
• 1 (4-ounce/113-gram) fluffy whole grain pita, split into 2 rounds, or 2 pieces (2 ounces/57 grams each) whole grain naan
• 1/2 teaspoon grated lemon zest
• 2 tablespoons chopped fresh herb mixture, such as mint and basil
• 2 teaspoons pine nuts, ideally pan-toasted
• 1 1/2 teaspoons extra-virgin olive oil
• 1/3 cup (8 grams) fresh microgreens (Hint: I like AeroFarms Micro Spicy Mix or Upward Farms Spicy Microgreens)

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Instructions

1. Make the roasted veggies: Preheat the oven to 450°F. Brush or toss cucumbers, tomatoes, and cauliflower with the olive oil. Roast until browned, about 15 minutes. Sprinkle with salt and sumac. Set aside.
2. Make the hummus sandwich: Spread hummus onto cut sides (insides) of both pita rounds. Top one round with lemon zest, herbs, pine nuts, and roasted veggies. (Note: Cut cauliflower into smaller pieces, if need.) Press remaining pita round, hummus side down, on top to form a sandwich.
3. Fully preheat a cast iron or other stick-resistant skillet over medium-high heat. Brush skillet with half of the oil (3/4 teaspoon), place pita sandwich into the skillet, and brush remaining half of oil (3/4 teaspoon) on pita top. Pan-cook until crisp and toasted as desired, about 1 1/2 to 2 minutes per side. (Hint: Flip sandwich during cooking by transferring it with a pancake turner/large spatula to a plate, place another plate on top, flip over, then transfer back into skillet.)
4. Stuff with the microgreens, cut in half with a bread knife, and enjoy while warm.

• Category: Sandwich
• Cuisine: Mediterranean, Middle Eastern

Nutrition

• Serving Size: 1 sandwich
• Calories: 640
• Sugar: 7g includes 0g added sugars
• Sodium: 940mg
• Fat: 27g
• Saturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 90g
• Fiber: 16g
• Protein: 22g
• Cholesterol: 0mg

In a sandwich mode? Try some of my other favorites, like stuff-by-color bagel sandwich (see recipe HERE) and avocado & roasted carrot sandwich (see recipe HERE).