What’s a girl to do when she’s working on freelance projects all weekend and has a big bowl of green hummus in the refrigerator? Hummus sandwiches, that’s what! I’m not big on sandwiches in general. It just seems like most vegetarian sandwiches are more bread than anything else. This healthy, hearty, fresh hummus sandwich gets one enthusiastic stamp of approval from your resident sandwich skeptic, though.
We start with some lightly toasted, sturdy whole grain bread. Spread both sides generously with herby green goddess hummus (or your favorite store-bought variety). Top with crisp cucumber, some fresh green lettuce and tangy pickles. Place the second piece of bread on top. Lunch is served.
I couldn’t resist complicating the pickles part of the equation. (I’m particular about my pickles like I’m particular about my sandwiches, which is to say that I’m pretty particular in general.) Most pickles are far too salty. I think they’re trying to make up for all the flavor lost while those pickles sit on the shelf, waiting for us to take their said pickled selves home only to be forgotten in the shadowy nether regions of the refrigerator.
This sad pickle conundrum is easily solved with homemade quick pickles. Man, they’re good! You can quick pickle all kinds of vegetables. Think radishes, cabbage, fennel, shallots, beets, onions and carrots. The thinner you slice the vegetables, the quicker they soak up the brine.
These onion and carrot quick pickles are ready in under thirty minutes. They go great on sandwiches, tacos, salads, toasts—basically on anything that could benefit from a salty, crispy, vinegary punch.
In summary, I think this sandwich will be great with store-bought hummus and pickles if you’re in a pinch. If you want to tackle some fun and easy homemade hummus and pickle projects, you will be rewarded with one epic sandwich and supplies for plenty more.
As always, please let me know how this recipe turns out for you if you try it. I really love reading and replying to your comments on my posts and I love seeing my recipes on your table on Instagram! Don’t forget to hashtag them #cookieandkate so I can find them.
- 2 slices sturdy whole grain bread, lightly toasted
- ¼ cup homemade green goddess hummus or store-bought hummus
- About a 1-inch section of cucumber, sliced thin
- 1 to 2 leafs of lettuce, cut to size
- Pickles, to taste (slice larger store-bought pickles into thin strips if necessary)
- 5 to 7 medium to large carrots (3/4th to 1 pound carrots)
- 1 small to medium red onion (about ½ pound)
- 1 cup plain white vinegar or white wine vinegar or apple cider vinegar
- 1 cup water
- ¼ cup honey or maple syrup or sugar of choice
- 2½ teaspoons salt
- ½ teaspoon red pepper flakes, optional
- To make the quick-pickled vegetables, first peel the carrots and then use a julienne peeler or regular vegetable peeler to slice the carrot into ribbons. Use a mandoline or a sharp chefs knife to carefully slice the onion into very thin rounds. Stuff the carrots into one pint-sized mason jar and the onions into another (if you mix the two, you'll muddy the colors).
- In a medium-sized saucepan, combine the vinegar, water, sweetener, salt and optional red pepper flakes (for spicy pickles). Bring the mixture to a gentle boil, then pour half of the mixture into each mason jar. Use a spoon to gently press the onions and carrots into the liquid, then let the pickles cool to room temperature. Assuming that you sliced the onions and carrots very thin, they should be ready to eat within thirty minutes or less.
- To assemble your sandwiches, spread a hearty layer of hummus onto each slice of toasted bread. Top one slice with a layer of cucumbers, followed by lettuce and some pickles. Place the second slice of bread hummus-side down on top of the pickles. Enjoy!
MAKE IT VEGAN: Substitute maple syrup or agave nectar or granulated vegan sugar for the honey.
*Pickling options: Feel free to play with the vegetables here. You should be able to substitute roughly equal amounts of thinly sliced vegetables (radishes, cabbage, fennel, shallots, beets...) for the carrots and onions. If you only want to make one variety of pickles, either double the amounts of carrots or onions for a big batch, or halve the vinegar and remaining ingredients for a small batch.
*Pickle storage notes: You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 1 week after pickling.