Low Sodium Hummus Sandwich
Elevate your lunchtime routine with this flavorful and heart-healthy Low Sodium Hummus Sandwich! Packed with creamy homemade hummus made from rinsed chickpeas, zesty lemon juice, and a touch of tahini, this recipe keeps sodium to a minimum without sacrificing taste. Fresh veggies like crisp cucumber, juicy tomato, crunchy lettuce, and tangy red onion are layered between slices of whole-grain bread for a sandwich that's as nutritious as it is delicious. Perfect for those seeking low-sodium meal ideas or vegetarian lunch options, this colorful sandwich is quick to prepare, making it ideal for busy weekdays. Plus, it’s customizable—add your favorite fresh herbs or veggies for a personal twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 15-ounce can canned chickpeas
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 0.5 teaspoon ground cumin
- 0.25 teaspoon black pepper
- 0.125 teaspoon salt
- 2 tablespoons water
- 4 slices whole grain bread
- 0.5 whole cucumber
- 1 medium tomato
- 4 leaves lettuce leaves
- 0.25 whole red onion
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water to reduce the sodium content.
In a food processor, combine the chickpeas, lemon juice, tahini, olive oil, garlic, ground cumin, black pepper, salt, and water.
Blend the mixture until smooth, scraping down the sides as necessary. If the hummus is too thick, add additional water, one tablespoon at a time, until desired consistency is reached.
Taste and adjust seasoning if needed, keeping in mind it's meant to be low sodium.
Wash the cucumber, tomato, and lettuce leaves. Slice the cucumber and tomato thinly and the red onion into very thin rings.
To assemble the sandwiches, spread a generous amount of hummus on one side of each slice of bread.
Layer the cucumber slices, tomato slices, lettuce leaves, and red onion on two of the hummus-covered bread slices.
Top with the remaining bread slices, hummus-side down, to form sandwiches.
Cut each sandwich in half and serve immediately.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 34.0 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2660 mg | 205% | |
| Iron | 10723.9 mg | 59577% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
