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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 197kcal


  • 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


  • Spread the rye crisp bread with hummus.
  • Scatter arugula over the top, followed by halved tomatoes.
  • Sprinkle with toasted pumpkin seeds. Finish with a drizzle of olive oil and a sprinkle of sea salt. 
  • Serve immediately. 


Nutrition values are an estimate only. 


Calories: 197kcal | Carbohydrates: 31g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 141mg | Fiber: 2g | Vitamin A: 235IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1.3mg