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
toasted stuffed hummus and roasted cucumber pita sandwich in hand

toasted stuffed hummus and roasted cucumber pita sandwich

  • Author: Jackie Newgent
  • Yield: 1 sandwich 1x
  • Category: Sandwich
  • Cuisine: Mediterranean, Middle Eastern
  • Diet: Vegan


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!


Units Scale

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)


  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.


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

Keywords: sandwich, pita, hummus, hummus sandwich, vegan sandwich, vegetarian sandwich, plant-based sandwich