I layered silky hummus, paper-thin cucumber, crunchy greens and a surprising herb kick in a Cucumber Hummus sandwich that hides a clever twist for vegan and gluten free lunches.

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Sometimes I’m surprised how ordinary things can become interesting. This Cucumber Hummus sandwich caught me off guard, just hummus and thin English cucumber slices stacked into something unexpectedly satisfying.

I made it for a rush lunch and it felt like a small secret treat, not fancy but totally memorable. It slides right into my rotation of Vegan Gluten Free Lunches and fits what I look for when hunting Plant Based Sandwich Recipes.

I promise you wont miss anything heavy, just crunchy cucumber notes and creamy hummus, and youll keep thinking about what tiny tweak to try next.

Ingredients

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creamy chickpea spread, adds protein and fiber, brings savory lemon garlic notes
hearty base with fiber, slow carbs and nutty flavor, keeps you full
crisp, watery crunch, light fresh taste, low calorie, adds cooling texture
silky healthy fats, creamy mouthfeel, makes sandwich richer and more satisfying
tender greens with iron and vitamins, mild taste, adds leafy freshness
juicy, slightly sweet and acidic, adds moisture and bright flavor
sharp, pungent bite in thin slices, balances creaminess with zing
adds bright acidity, wakes flavors up, a little goes a long way
fresh herbs lift aroma and taste, dill is grassy basil is sweet

Ingredient Quantities

2 slices whole grain or gluten free bread

3 to 4 tablespoons hummus (store bought or homemade)

1 medium English cucumber, thinly sliced

1/2 ripe avocado, thinly sliced (optional)

handful baby spinach or lettuce, about 1/2 cup

1 small tomato, thinly sliced

2 to 3 thin slices red onion

1 tablespoon fresh lemon juice

1 teaspoon extra virgin olive oil (optional)

small handful fresh dill or basil leaves, roughly chopped

salt and freshly ground black pepper, to taste

1/4 cup alfalfa or broccoli sprouts (optional)

How to Make this

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1. Lightly toast 2 slices of whole grain or gluten free bread if you like a bit of crunch, it helps stop the sandwich getting soggy later.

2. Spread 3 to 4 tablespoons hummus evenly on one or both slices of bread so it acts like a flavor barrier.

3. Wash and thinly slice 1 medium English cucumber, then pat the slices dry with a kitchen towel or paper towel to remove excess moisture.

4. Toss the cucumber slices with 1 tablespoon fresh lemon juice, 1 teaspoon extra virgin olive oil (optional), a pinch of salt and some freshly ground black pepper, plus a small handful of chopped fresh dill or basil.

5. Thinly slice 1/2 ripe avocado (optional) and rub with a little extra lemon juice to slow browning; season lightly with salt and pepper.

6. Thinly slice 1 small tomato and 2 to 3 slices red onion, pat tomato dry so it won’t make the bread soggy.

7. On the hummus-coated slice layer a handful of baby spinach or lettuce (about 1/2 cup), then add the dressed cucumber, avocado slices, tomato, red onion and 1/4 cup alfalfa or broccoli sprouts if using. Sprinkle more chopped dill or basil and a final pinch of salt and pepper.

8. Top with the other slice of bread, press gently, cut in half and enjoy right away. If you need to pack it, keep hummus and juicy veggies separated or eat within a couple hours for best texture.

Equipment Needed

1. Toaster or toaster oven, if you wanna toast the bread for extra crunch
2. Serrated knife or sharp chef’s knife for thinly slicing cucumber, tomato, onion and avocado
3. Cutting board
4. Small bowl and fork or whisk to toss the cucumber with lemon, oil and herbs
5. Measuring spoons for the lemon juice and olive oil
6. Spoon or small spatula to spread the hummus evenly
7. Paper towels or a clean kitchen towel to pat veggies dry so the bread don’t get soggy
8. Plate and a sandwich knife to press, cut and serve, or a container/wrap if you’re taking it to go

FAQ

Q: How do I stop the sandwich from getting soggy? A: Pat the cucumber dry, toast the bread if you like, and spread hummus on both slices or put spinach between the hummus and cucumbers to make a barrier. Pack the veggies separate if you need to wait a long time, otherwise assemble right before eating.

Q: Can I make this ahead or pack it for lunch? A: Yes, but do it smart. Keep hummus and wet veggies in small containers and assemble at lunchtime. If you must assemble early wrap it tightly in parchment and eat within a few hours.

Q: What can I use instead of cucumber or hummus? A: Try thin zucchini, roasted red pepper, or apple slices for the crunch. Swap hummus for baba ganoush, tzatziki, or mashed avocado if you want a different flavor.

Q: Is this sandwich vegan and gluten free? A: It can be. Use gluten free bread and check the hummus label for dairy or honey. Most store bought hummus is vegan but always double check.

Q: Any quick tips to boost flavor? A: Sprinkle extra lemon juice, a drizzle of olive oil, and lots of fresh dill or basil. A tiny pinch of salt on the cucumber brings out the crunch and flavor.

Q: How many calories is one sandwich? A: Roughly 300 to 450 calories depending on bread and how much hummus or avocado you use. It gives a good mix of fiber, healthy fats and some protein from the hummus.

Cucumber Hummus Sandwich Recipe Substitutions and Variations

For 2 slices whole grain or gluten free bread: swap with sourdough or multigrain, a sturdy gluten free wrap, or big lettuce leaves for a low carb wrap – all hold the hummus well and taste great.
For 3 to 4 tablespoons hummus: try mashed cannellini or navy beans (white bean spread), baba ganoush (smoky eggplant dip), or tzatziki for a fresher tang instead of hummus.
For 1/2 ripe avocado: use sliced goat cheese or labneh for creaminess, roasted red pepper strips for sweetness, or thin slices of fresh mozzarella if you want milder flavor.
For handful baby spinach or lettuce: substitute arugula for peppery bite, shredded kale (massage with a little lemon), or mixed microgreens for extra texture and flavor.

Pro Tips

1) Toast the bread a little longer than you think you need, then let it cool before building the sandwich. cooling helps stop steam from softening the bread, so it stays crunchier longer when you eat it.

2) If cucumbers or tomatoes look juicy, salt them and let them sit in a colander 5 to 10 minutes, then pat dry. it pulls out extra water and prevents a soggy bite.

3) Keep avocado from turning brown by leaving the pit in until you slice it and rubbing the cut surfaces with lemon, or mash half the avocado into the hummus for instant creaminess that also helps slow browning.

4) For extra flavor and texture, add a tiny sprinkle of smoked paprika or ground cumin to the hummus, and finish with a few flakes of sea salt and a quick drizzle of good olive oil right before eating.

Cucumber Hummus Sandwich Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I layered silky hummus, paper-thin cucumber, crunchy greens and a surprising herb kick in a Cucumber Hummus sandwich that hides a clever twist for vegan and gluten free lunches.

Servings

servings

Calories

490

kcal

Equipment: 1. Toaster or toaster oven, if you wanna toast the bread for extra crunch
2. Serrated knife or sharp chef’s knife for thinly slicing cucumber, tomato, onion and avocado
3. Cutting board
4. Small bowl and fork or whisk to toss the cucumber with lemon, oil and herbs
5. Measuring spoons for the lemon juice and olive oil
6. Spoon or small spatula to spread the hummus evenly
7. Paper towels or a clean kitchen towel to pat veggies dry so the bread don’t get soggy
8. Plate and a sandwich knife to press, cut and serve, or a container/wrap if you’re taking it to go

Ingredients

2 slices whole grain or gluten free bread
3 to 4 tablespoons hummus (store bought or homemade)
1 medium English cucumber, thinly sliced
1/2 ripe avocado, thinly sliced (optional)
handful baby spinach or lettuce, about 1/2 cup
1 small tomato, thinly sliced
2 to 3 thin slices red onion
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil (optional)
small handful fresh dill or basil leaves, roughly chopped
salt and freshly ground black pepper, to taste
1/4 cup alfalfa or broccoli sprouts (optional)

Directions

Lightly toast 2 slices of whole grain or gluten free bread if you like a bit of crunch, it helps stop the sandwich getting soggy later.
Spread 3 to 4 tablespoons hummus evenly on one or both slices of bread so it acts like a flavor barrier.
Wash and thinly slice 1 medium English cucumber, then pat the slices dry with a kitchen towel or paper towel to remove excess moisture.
Toss the cucumber slices with 1 tablespoon fresh lemon juice, 1 teaspoon extra virgin olive oil (optional), a pinch of salt and some freshly ground black pepper, plus a small handful of chopped fresh dill or basil.
Thinly slice 1/2 ripe avocado (optional) and rub with a little extra lemon juice to slow browning; season lightly with salt and pepper.
Thinly slice 1 small tomato and 2 to 3 slices red onion, pat tomato dry so it won't make the bread soggy.
On the hummus-coated slice layer a handful of baby spinach or lettuce (about 1/2 cup), then add the dressed cucumber, avocado slices, tomato, red onion and 1/4 cup alfalfa or broccoli sprouts if using. Sprinkle more chopped dill or basil and a final pinch of salt and pepper.
Top with the other slice of bread, press gently, cut in half and enjoy right away. If you need to pack it, keep hummus and juicy veggies separated or eat within a couple hours for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.