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Open-Faced Hummus Sandwich

Open-Faced Hummus Sandwiches on rye crisp breads - a quick and easy recipe that's loaded with veggies and plant-based protein. 

Course lunch
Cuisine American
Keyword Hummus, sandwich
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 197 kcal
Author Katie Trant

Ingredients

  • 1 large rye crisp bread
  • 4 tablespoons hummus
  • 1 cup arugula
  • 4 small baby plum tomatoes sliced in half
  • 1 tablespoon toasted pumpkin seeds
  • olive oil and sea salt for topping
US Customary - Metric

Instructions

  1. Spread the rye crisp bread with hummus.

  2. Scatter arugula over the top, followed by halved tomatoes.

  3. Sprinkle with toasted pumpkin seeds. Finish with a drizzle of olive oil and a sprinkle of sea salt. 

  4. Serve immediately. 

Recipe Notes

Nutrition values are an estimate only. 

Nutrition Facts
Open-Faced Hummus Sandwich
Amount Per Serving
Calories 197 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 111mg5%
Potassium 141mg4%
Carbohydrates 31g10%
Fiber 2g8%
Protein 8g16%
Vitamin A 235IU5%
Vitamin C 2mg2%
Calcium 27mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.