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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

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!


Ingredients

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)

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.


Nutrition

  • 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