Are you in the mood for something light but filling? These Hummus and Avocado Sandwiches are just that! They’re packed with veggies and protein and come together in less than 15 minutes. Enjoy these vegetarian sandwiches for lunch or dinner and serve them with chips, fries, or veggies for a full meal.
As much as I love cooking, I’m also a huge fan of an easy no-cook meal. These Hummus and Avocado Sandwiches come together in less than 15 minutes and will fill you up. I’ve been making them for myself for years, so I thought you all might enjoy them, too! They’re packed with veggies and protein, and the cucumber adds a refreshing bite. Make these vegetarian sandwiches for lunch or dinner and serve them with chips, fries, or veggies for a full meal.
Why You’ll Love These Refreshing Vegetarian Sandwiches
They’re easy to make – I love sandwiches because they’re so quick and easy to throw together. There’s no cooking involved, and you can layer on as many toppings as you like. These vegetarian sandwiches only require a few ingredients, but they will absolutely fill you up.
They’re great for an al fresco meal – We’re not out of winter yet, but we are starting to see some warmer days, and I love eating outside when I can. Sandwiches always seem like the perfect meal to enjoy outdoors in the fresh air.
They’re packed with protein and veggies – Each sandwich has about 17 grams of protein (from the hummus and cheese), which is pretty good for a sandwich!
Hummus and Avocado Sandwich Recipe Ingredients
Bread – I used sourdough bread because I love its taste and texture, but any kind will work. Hummus can make for a messy sandwich, so I recommend using sturdy bread that can withstand it. Gluten-free bread can easily be substituted.
Hummus – This recipe can use any kind of hummus. I usually have some kind of homemade hummus on hand, but this time, I used store-bought, regular-flavored hummus, and it worked great.
Avocado – For these sandwiches, you can use sliced avocado or spreadable guacamole. If using plain avocado, I like to add a sprinkle of salt and pepper to give it extra flavor.
Cheese – Cheese helps bulk these sandwiches up by adding extra protein. I used green chile Monterey jack cheese because I wanted some extra spice, but any kind of cheese will work.
Cucumber – Cucumber is great in sandwiches because it adds a cool, refreshing bite. You could also use pickles instead for even more flavor.
Condiments – I used Calabrian chile pasta and Dijon mustard on my sandwich. Both are pretty big flavors, but they help cut the richness of the avocado, cheese, and hummus.
How To Make Hummus and Avocado Sandwiches
If your breadis not pre-sliced, thinly slice it and toast it in a toaster or a pan on the stovetop. I like to lightly toast my bread in a pan with some butter.
Lay the bread on a clean, flat surface. Spread Calabrian chili peppers on one slice and Dijon mustard on the other.
Next, spread the hummus on top of the chili peppers, followed by a few slices of cucumber and cheese.
I like to add the sliced avocado to the opposite slice of bread (the one with the dijon), mash it with a fork, and season with a pinch of salt and pepper.
Put the sandwich together, press it down a bit, and then carefully cut it in half. Enjoy with a side of chips, fries, or veggies.
Sandwich Recipe Frequently Asked Questions
Make this sandwich gluten-free by using your favorite GF bread.
Make this recipe vegan using your favorite sliced vegan cheese or omitting the cheese.
How many sandwiches does this recipe make? This recipe makes two sandwiches but can easily be adapted to make more or less.
Is this sandwich spicy? I added some Calabrian chili spread to mine, and it did add a spicy kick, but you can certainly leave it off if you prefer.
Can these sandwiches be made ahead of time? Yes, they can be made ahead of time and stored in the refrigerator until ready to eat. The hummus and avocado may make the bread a little soggy if made too far in advance.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Vegetarian Sandwich Recipes?
In the mood for something light, yet filling? These Hummus and Avocado Sandwiches are just that! They’re packed with veggies and protein, and come together in less than 15 minutes. Enjoy these vegetarian sandwiches for lunch or dinner and serve with chips, fries or veggies for a full meal.
Ingredients
4 slices of sourdough bread, or bread of choice
2 teaspoons calabrian chili paste (optional)
4 tablespoons hummus
4 thin slices of cucumber
2 large slices of cheese
1 medium sized avocado, peeled and thinly sliced
Dijon mustard, to taste
Salt and black pepper, to taste
Instructions
Thinly slice your bread, if not pre-sliced, and toast in a toaster or in a pan on the stovetop. I like to lightly toast my bread in a pan with a little bit of butter.
Lay the bread on a clean, flat surface and spread calabrian chili peppers on one slice and dijon mustard on the other slice.
Next, spread the hummus on top of the chili peppers and then top with a few slices of cucumber and then cheese.
I like to add the sliced avocado to the opposite slice of bread, (the one with the dijon) and then give it a little mash with a fork and season with a pinch of salt and pepper.
Put the sandwich together, press down a little bit and then carefully cut the sandwich in half. Enjoy with a side of chips, fries or veggies.
Notes
This recipe makes 2 sandwiches, but you can easily make more or less, depending on your needs.
My dairy-free Green Goddess Dressing is easy to make, versatile, and packed with flavor. The tahini base adds a nuttiness that pairs perfectly with the fresh herbs, garlic, and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza, and more.
Fresh herbs are one of my favorite things to grow in the garden each summer. They grow quickly and are usually easy to maintain. I love having them on hand to throw into salads, sandwiches, hummus, drinks, and more. This dairy-free Green Goddess Dressing has to be one of the best ways to use them! It’s packed with flavor and perfect for all your summer salad needs. Let me know in the comments if you try it!
Why You’ll Love This Refreshing Summer Dressing
Vibrant color – You’ll love the bright green color of this fresh Green Goddess dressing. It’s made with lots of fresh herbs, and I love that you can really tell that just by looking at it.
Flavorful – This tahini-based dressing is anything but boring. Each bite is packed with the flavors of fresh herbs, lemon juice, and garlic. It is also easy to customize based on your favorite herbs.
Versatile – My dairy-free green goddess dressing can be used in many ways. I like to have it on hand for summer salads, but it can also be used as a sandwich or wrap spread, a marinade for tofu or fish, and can even be tossed into pasta salad for a fresh and flavorful dressing.
Why Your Body Will Love This Healthy Salad Dressing
Fresh Herbs – Fresh herbs can help support the immune system in many ways. They’re packed with vitamins, minerals, and antioxidants, which help fight disease by combating harmful free radicals. Herbs like mint, parsley, and dill can also help stimulate the appetite and aid the digestive process.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which is great for overall health.
Green Goddess Dressing Recipe Ingredients
Tahini – I love using tahini in my salad dressings because it adds creaminess without adding any dairy. It’s a great base for this recipe and goes well with all of the fresh herbs.
Vinegar – I like to add a little bit of red wine vinegar to this recipe. It pairs well with lemon juice, adding a bit more depth of flavor.
Lemon Juice – Fresh lemon juice is a must in almost all of my salad dressings. It really brightens everything up, and I tend to always have them on hand.
Garlic – I prefer using fresh garlic for this recipe over store-bought minced garlic. You can add as much or as little garlic as you like. Granulated garlic can also be used, if you prefer.
Fresh Herbs – For my green goddess dressing recipe, I used a mixture of basil, parsley, mint, green onion, and dill. You can use any fresh herbs you like, though. Leave out the ones you don’t care for and add extra of the ones you enjoy.
How To Make Dairy-Free Green Goddess Dressing
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust the seasonings as needed, and add extra lemon juice or water if necessary to thin it out.
Green goddess dressing should be stored in an air-tight container in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta, and more.
Recipe Frequently Asked Questions
This recipe is already both gluten-free and vegan.
Is this recipe spicy? No, mine was not spicy at all. If you want extra spice, I recommend adding in a few pickled jalapeños or some cayenne pepper.
Does this dressing require fresh herbs? Yes, I use only fresh herbs in this dressing recipe. You are welcome to experiment with dried herbs, but I haven’t done so yet. I will update the post when I do.
How should this green goddess dressing be used? It can be used in various ways, including on salads, pasta, sandwiches, wraps, vegetables, and more.
How long does this salad dressing last? If stored in an air-tight container in the refrigerator, leftovers should last about 1 week.
Do all the herbs listed have to be used? No, I used all my favorite fresh herbs, but if there’s some that you don’t like or can’t get, feel free to substitute them with what you have.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
My dairy free Green Goddess Dressing is easy to make, versatile and packed with so much flavor. The tahini base adds a nuttiness that goes so well with all of the fresh herbs, garlic and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza and more.
Ingredients
1/2 cup tahini
1/4 cup water
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon tamari, or soy sauce
1–2 cloves garlic
1 cup a mix of your favorite leafy fresh herbs*
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust any seasonings as needed, and add extra lemon juice or water if you need to thin it out at all.
Green goddess dressing should be stored in an air-tight container, in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta and more.
Notes
*I used a mixture of parsley, dill, basil, green onion, and mint. You can use any kind of fresh herbs you like.
Prep Time: 15 mins
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