The hummus and vegetable toast is a tasty vegetarian sandwich, a simple and quick solution for a quick lunch. Quick if, like me, you have some pre-cooked cherry tomatoes and ready-made hummus in the fridge. Otherwise, it takes a little time to prepare. Hummus is very easy to prepare at home, but you can also find good ones at the supermarket: make sure it has a short ingredient list, is fresh, and has a short shelf life. Otherwise, preparing it with my chickpea hummus recipe doesn’t take much time at all. The bread? You can use whichever you prefer. Fresh bread would be great, but I had some sliced bread at home to use up, and here it is. Lightly toasted and filled, the hummus and vegetable toast accompanied us on a picnic with friends one Sunday afternoon.
In the collection “Many Ways to Make a Toast” you’ll find other delicious ideas for filling your sandwiches.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 8 slices loaf bread
- 7 oz fresh baby spinach
- 16 cherry tomatoes
- 4 leaves fresh basil
- to taste salt
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil
- to taste chickpea hummus
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Frying Pan
- 1 Toaster
- 1 Blender
Steps
Prepare the chickpea hummus. Wash the cherry tomatoes, dry them, and cut them in half. Place them in a pan with the oil and tablespoon of sugar. Cook them for a few minutes, then flip them and continue cooking, adding salt and a little more sugar. Continue cooking for ten minutes, then turn off the heat and add some basil torn with your hands. Wash the baby spinach and pat them dry with kitchen paper. Toast the slices of bread and assemble the toasts: spread the hummus on the slices, distribute the caramelized cherry tomatoes and fresh baby spinach.
Notes
You can vary the vegetables for the filling as you like, choosing what you have at home or prefer.
I used fresh baby spinach and left them raw, but if you want, you can replace them with spinach and sauté them in a pan for a few minutes with oil and salt. Or you can fill with grilled vegetables (eggplants or zucchini) and use oxheart tomatoes or salad tomatoes simply seasoned with oil and salt.
