entree · vegetarian

Curry Hummus Veggie Sandwiches

There’s a gigantic tub of hummus at Costco that reels me in every time I go there.

I think it’s about 3 pounds of hummus inside the typical plastic container. I’ve found two different flavors over the last several months that I like, but the red pepper hummus is probably my favorite.

I put that stuff on everything. Crackers, carrot sticks, mini bell peppers—you name it. I think my blood is about to turn into hummus I eat it so much.

Unfortunately, it can be hard to get through that gigantic tub of hummus before it goes bad. I find myself trying to think of ways to use the last little bit so I don’t waste anything. Waste not, want not, am I right?

I stumbled across this recipe right when I was on my last little bit of hummus. Thankfully I had the pine nut flavor of hummus in my fridge—I’m not so sure the curry powder in this recipe would have worked well with a red pepper hummus.

This sandwich turned out absolutely delightful. It’s creamy, refreshing, and filling. I love a good veggie sandwich and this one nailed it.

You can use whatever veggies you like, but I love using cucumbers and spinach in a veggie sandwich. The cucumbers add a great crunch and are extremely refreshing on a hot day. The spinach bulks up the sandwich and makes it meatier (so to speak). I also love fresh sliced zucchini on sandwiches (my favorite way to eat zucchini is raw!).


  • Servings: 4-6
  • Difficulty: Easy
  • Print

The perfect sandwich for a summer lunch. Creamy curry hummus with sliced veggies and an herby yogurt sauce.


  • 1/2 cup hummus (can be flavored like pine nut or roasted garlic)
  • 2 tsp. yellow curry powder
  • 1/2 cup Greek yogurt
  • 1/4 cup fresh chopped herbs (cilantro, parsley, dill)
  • Juice of 1 lemon
  • 1 red onion, thinly sliced
  • 3/4 cup rice wine vinegar
  • salt
  • 6-8 slices of whole wheat bread
  • Sliced veggies: cucumber, carrots, avocado, zucchini
  • 1 bunch of spinach


  1. Make the curry hummus: in a small, resealable bowl, stir together the hummus and curry powder. Refrigerate until ready to use.
  2. Make the yogurt-herb sauce: in a small, resealable bowl, stir together the yogurt, fresh chopped herbs and lemon juice. Refrigerate until ready to serve.
  3. Make the quick-pickled onions: in a small, resealable bowl, add thinly sliced red onions. Pour vinegar over the top until onions are covered. Sprinkle lightly with salt. Refrigerate until ready to serve.
  4. Build the sandwich: toast two slices of bread. Once toasted, spread hummus on one side of one slice. Spread yogurt-herb sauce on one side of one slice. Top with spinach, sliced veggies, and quick-pickled onions. Serve cut in half diagonally.


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