Green Goddess Hummus Sandwich
This healthy hummus sandwich recipe features crisp cucumbers, quick-pickled red onions and carrots, lettuce and herbed hummus! It's a quick and easy lunch.
Updated by Kathryne Taylor on September 5, 2024
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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, which is flavored with the same herbs as green goddess dressing (or, use your favorite store-bought hummus). 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.
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Green Goddess Hummus Sandwich
This healthy hummus sandwich recipe features crisp cucumbers, tangy quick-pickled red onions and carrots, lettuce and herbed hummus! I’m partial to the homemade hummus and pickle combination below, but feel free to substitute your favorite store-bought hummus and pickles for a quick and easy lunch.
Ingredients
Per sandwich
- 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 lettuce leaves, cut to size
- Pickles, to taste (slice larger store-bought pickles into thin strips if necessary)
Quick-pickled red onions and carrots*
- 5 to 7 medium to large carrots (¾th 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
- 2 ½ teaspoons salt
- ½ teaspoon red pepper flakes, optional
Instructions
- 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!
Notes
Quick-pickled vegetables adapted from my quick-pickled radishes recipe.
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This looks amazing! I love the idea of using carrot noodles in a sandwich. Brilliant!
This sandwich looks pretty darn amazing and I am not a big fan of sandwiches either. And the bread you used is pretty fabulous too.
Thanks! Found that bread in the Whole Foods bakery.
OMG, this sounds so tasty :D
What a brilliant sandwich, thank you so much for sharing! :)
I love hummus or avocado sandwiches, they taste so much better than normal ones (and are healthier!) this one makes me crave a sandwich right now….
I started putting hummus on my sandwiches when I wanted something healthier than mayonnaise (but still as satisfying) – love it!! Oh, and your pup makes my heart melt. <3
Now that’s a good lookin’ sandwich! LOVELOVELOVE the Cookie pics!
This looks great! It’s exactly the kind of sandwich I make with my refrigerator pickles. You have to love all the layers of crispy veg and rich hummus.
I love hummus on any sandwich. Pickled red onions are my jam too! I have been putting pickled red onions and sliced radishes on everything lately!!!
The more pickles and hummus, the better! :)
It’s getting scary the way you’ve been reading my mind. Okay, so the other day when I commented on the hummus recipe that I’d been searching for a good hummus recipe it was because I wanted to make a hummus sandwich. When I was stuck at Children’s Mercy Hospital for 2 months, there was this little vegetarian restaurant in KC that would bring food into the snack shop called the Nutty Girl. They made the best hummus sandwiches and obviously I still get nostalgic for them.
Oh boo, I just looked up Nutty Girl and it’s closed! Hope you enjoy this one, Amy.
I’m a big fan of the hummus sandwich, this looks great!
Looks so yummy! I can’t wait to try that hummus!
I’m not big on sandwiches either but, like you, I tried to make a new sandwich this week and also found that it worked. I made a vegetarian banh mi sandwich, which has briefly pickled daikon, cilantro, and carrots, as well as cucumber, crispy tofu, and a sriarcha-vegannaise sauce. Have you tried to make banh mi before? I think it’s worth trying, if you haven’t.
Ohhh, that sounds like a great idea! No, I haven’t made banh mi before but your version sounds great.
I was just going to suggest banh mi. When I went vegan everyone became obsessed with my homemade banh mi and I spent many many nights making dozens of sandwiches for dinners that night and left overs through out the week.
Once upon a time I was the queen of sandwiches. And then I got an intolerance. Now, I avoid them because GF bread is just depressing unless you get the right kind.
Luckily, I have a loaf of the right kind of GF bread in my freezer. Just waiting to be made into this sandwich it seems :) Thanks Kate.
I too am extra busy this week in preparation of attending the Intl Assn of Culinary Professionals meeting in DC, and I have a bowl of GG humus in my fridge. I’ll try the sandwich with gluten-free bread with arugula, habenero pickled green beens, carrots and avocado. Thanks for the idea.
yummyy!!! Anything with hummus is better haha
This sandwich looks amazing. I used to eat hummus sandwiches all the time in college, but I haven’t had one in a while. That’ll have to change. These look delicious.
Oh my goodness yes!!! See, a hummus sandwich doesn’t have to be boring. THIS is definitely not boring. I’m always a fan of pickled onion on my sandwiches. All veggie sandwiches should include them, really. But, yeah, that hummus. Won’t be able to stop thinking about it.
I love that you made quick pickles! This sandwich looks delicious!
This sandwich is so pretty and bright. And pickles are everything! Love this quick pickle-ing tutorial and will definitely try it out soon.
I’m normally not into sandwiches either (unless they’re peanut butter and jelly, in which case YES), but I would totally chow down on this and be happy about it! The pickles are definitely what makes it!
Firstly, love everything about this sandwich. A recipe after my own heart! I make quick pickled onions, but I don’t use honey or maple syrup. I imagine it adds a little sweetness cutting the vingery taste a little; are there other reasons you choose to add honey or maple syrup? Thank you!
Thanks, Suzy! Yes, I added a small amount of sweetener to cut the vinegar. It just adds some complexity! Sugar would work, too, but I try to stick with natural sweeteners.
This sounds absolutely delicious. I don’t like vinegar too much so for my sandwiches I marinate veggies in lemon juice. I also like feta on this sandwich but that of course won’t be a vegan version. Thanks for sharing the recipe.
This was amazing!! My husband and I made this for lunch today with your GG hummus recipe and we both loved it. The smoothness of the hummus did not fail. What an amazing tip. Thanks for another great recipe.
Hooray! Thank you, Tara. So glad you both enjoyed the sandwiches and the hummus. I’m glad I’m not crazy when it comes to that whipped tahini-lemon method!
Kate,
You rule! This recipe is epic! How long will the pickled vegetables last in the fridge for?
Daniel & Megan
Hey this looks crazy tasty but would it hold up for a picnic? I’m planning a picnic and looking for a great vegetarian sandwich, does this work?
Hey Kate… it looks great & tastes even better. But you have got to try using Fresh Nature’s Green Hummus. It is absolutely awesome! My understanding is that they are a small family farm dating back four generations in the beautiful rolling hills of the Palouse in the Pacific Northwest. With a deep rooted focus on sustainability, they became the first company in North America to harvest Fresh Green Chickpeas, and bring a once seasonal item to stores all across the US.
I’ll have to try that, Doug! Thanks for the head’s up.
like the sandwitch….going to make it tomorrow..thanks for the recipe.
What did you think, Anita?
Never thought to mix pickles and hummus together, it made this sandwich so delicious! I definitely support making your own pickles, but when you need something right away I go for Bubbies pickles – they’re not made with vinegar but fermented in a salt brine instead, super yummy. What’s your favorite pickle brand? Thanks for sharing!
Thanks for sharing, Sam! My favorite brand, hmm… I will need to think about that!
I tried this sandwich recently and Let me tell you …it tasted just too good… I am so very happy to tell you we finished the sandwiches in one go… no left over
Thank you, Heather!
WOW what a great sandwich. Had it with farmers market bread which was delicious. So easy simple and healthy love it!
This is a gamechanging sandwich for me. I struggle to find meals my partner and I love that are easily work-week friendly and will last all week long. This sandwich is it! So easy to throw together on our lunch break and tastes AMAZING. So fresh. Such a great balance of flavors. Thank you! And I highly suggest making the green hummus to go with it.
I love that this one is a game changer for you and you partner! Thanks for sharing, Courtney.
This was AMAZING! I was afraid just cucumbers, lettuce, and pickles wouldn’t be enough but it was the perfect combination. I used your homemade green goddess hummus and pickled red onions and it was so fantastic. Thanks for an awesome, quick, and healthy lunch, Kate!
Thanks Kate. Simple is the word.
This is the best sandwich I’ve had in years! It’s now in regular rotation at my house. We make it with the hummus and the pickled onions and carrots only, and not only is the taste and texture unbelievable, but it’s incredibly beautiful to look at. I’ve been a fan of yours for a while now, but you’ve really outdone yourself with this recipe–even though you say you’re not a sandwich person! Glad you decided to go for one and share it with us. Thank you.
Thank you, Patricia! I’m happy you were able to enjoy this one.
I’ve tried to lean into a more plant based diet and was doing well until the past year:( I’m still trying to climb out of the comfort food funk. I found this recipe and knew I had to make it. The green goddess hummus is the undeniable superstar of this sandwich. I made it on lightly toasted multigrain ciabatta bread with quick pickled red onion, radish & fennel. Just what I needed! Thank you for the inspiration.
So good!! I made this as a refreshing lunch alternative as the weather warms up. Made it with store bought hummus, and used Dave’s Good Seed Bread. First time pickling anything and it was so easy! Delicious recipe that I will be making frequently!
Thank you, Karyn!