Name: toasted stuffed hummus and roasted cucumber pita sandwich
Cuisine: Mediterranean
Ingredients: 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; 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)

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)

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Instructions

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.
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.
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.)
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