CREAMY Cucumber Hummus Sandwich | Healthy 10 Minute Recipe

This creamy cucumber hummus sandwich is seriously delicious. We’re talking layers of flavors, simple everyday ingredients, and all done in about 10 minutes. Serve it next to a handful of chips and a couple of ice-cold beers or chilled club soda for a great meal.

To make the hummus, I used a food processor. You can also use a hand blender or even make it by hand. Just add the chickpeas into a large bowl, and using a potato masher or large fork, mash down on the chickpeas until well mashed. Then proceed with the recipe as stated below. Making sure to mix it well.

As for the bread, make sure to lightly toast it beforehand. That way, once you add the ingredients, it doesn’t get mushy and break apart. I used multi-grain sandwich bread. But you can use whatever type of bread you like.

TIPS & TRICKS to Make this Recipe: You can make the creamy hummus ahead of time. It will hold for up to 3 to 4 days in the fridge in an airtight container. If you can’t find tahini paste in your area, you can sub it for peanut butter or almond butter.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this CREAMY Cucumber Hummus Sandwich

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CREAMY Cucumber Hummus Sandwich

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 5 minutes

Servings 4 sandwiches

Calories 396 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 3 tbsp tahini paste 45 grams
• 2 cloves garlic
• 1/2 tsp ground cumin 1.5 grams
• 2 tbsp extra virgin olive oil 30 ml
• 1 tbsp lemon juice 15 ml
• 2 to 3 tbsp cold water 30 ml to 45 ml
• 1 english cucumber (thinly sliced)
• 1 large tomato (thinly sliced)
• 1/2 red onion (thinly sliced)
• 8 slices multi grain sandwich bread
• sea salt & black pepper

Instructions

1. Drain the can of chickpeas into a colander and rinse under water, then shake off any excess water, add the chickpeas into a food processor and run for 30 seconds to 1 minute or until the chickpeas are well blended, make sure to scrape down on the sides at the halfway point

2. Once the chickpeas are well blended, add in the tahini paste, garlic, cumin, olive oil, and lemon juice, then season with salt & pepper, run the food processor for 1 to 2 minutes or until well blended, then with the motor still running, add in the water, once you end up with a creamy texture, the hummus is ready

3. Lightly toast the slices of sandwich bread, then add some of the creamy hummus over a slice of toast, top it off with some slices of cucumber, slices of tomato, and slices of red onion, then season with a kiss of salt & pepper, spread some more hummus on the top slice of toast, and then place it over the sandwich, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

CREAMY Cucumber Hummus Sandwich

Amount Per Serving

Calories 396 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Sodium 386mg17%

Potassium 602mg17%

Carbohydrates 48g16%

Fiber 10g42%

Sugar 6g7%

Protein 15g30%

Vitamin A 487IU10%

Vitamin C 12mg15%

Calcium 171mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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