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Adding roasted red peppers to hummus adds a slight sweetness, bright colour and amazing flavour. It’s a delicious and nutritious spread for vegetarian sandwiches.

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  • Grilled Veggie Sandwich:

    8 slices Ben’s® White Bread, toasted

    1 zucchini, cut lengthwise into

    1/2-inch (2.5 cm) slices

    1 portobello mushroom, stemmed and gills removed

    1/2 small red onion, sliced in rounds

    1 tbsp (15 mL) olive oil

    1/4 tsp (1 mL) each salt and freshly ground pepper Roasted Red Pepper Hummus:

    2 cloves garlic

    1 can (19 oz/540 mL) chickpeas, drained and rinsed

    2 prepared roasted red peppers, drained, rinsed and patted dry

    1/4 cup (60 mL) extra-virgin olive oil

    1/4 cup (60 mL) lemon juice

    2 tbsp (30 mL) tahini

    1 tsp (5 mL) paprika

    1/2 tsp (2 mL) salt

    1/4 tsp (1 mL) freshly ground pepper


Grilled Veggie Sandwich: Preheat grill to medium-high; grease grate well. Toss together zucchini, mushroom, onion and olive oil; sprinkle with salt and pepper. Grill, turning, for 5 to 8 minutes or until grill-marked and tender; cut into bite-size pieces.

Roasted Red Pepper Hummus: Add garlic to food processor, pulsing until minced; add chickpeas, red peppers, olive oil, lemon juice, tahini, paprika, salt and pepper; purée until smooth.

Spread 2 tbsp (30 mL) Roasted Red Pepper Hummus on each of 4 slices of bread, reserving remaining hummus for another use. Top with grilled vegetables. Top with remaining slices of bread.

Tip: Add Roasted Red Pepper Hummus to burgers, grilled cheese or breakfast sandwiches for extra flavour.

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