Vegan Balsamic Veggie & Sun-Dried Tomato Hummus Panini
Ingredients
Sun-Dried Tomato Hummus
-
15
ounce
can chickpeas, drained and rinsed
-
3
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
2
tablespoons
tahini
-
2
cloves
garlic
-
1
cup
chopped sun-dried tomatoes (not oil packed)
-
to taste
salt
Balsamic Veggies
-
1
tablespoon
olive oil
-
1
medium
red bell pepper, sliced into strips
-
1
small
zucchini, sliced into strips
-
1
small
onion, sliced into strips
-
3
tablespoons
balsamic vinegar
-
to taste
salt and pepper
Sandwiches
-
8
slices
vegan sandwich bread
-
to taste
fresh arugula or baby spinach
-
for grilling
olive oil
Instructions
- Prepare the sun-dried tomato hummus by blending chickpeas, olive oil, lemon juice, tahini, and garlic until smooth, then add sun-dried tomatoes and pulse until finely chopped. Season with salt.
- In a skillet, heat olive oil and cook the bell pepper, zucchini, and onion until tender. Add balsamic vinegar and cook until thickened. Season with salt and pepper.
- Spread hummus on one side of each bread slice. Assemble sandwiches by adding balsamic veggies and arugula between pairs of bread.
- Grill the sandwiches in the skillet until browned on both sides.
Nutrition Facts (estimated)
Servings
4 sandwiches
Calories
527
Total fat
23g
Total carbohydrates
68g
Total protein
18g
Sodium
666mg
Cholesterol
0mg
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