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Mediterranean Hummus Toast

Mediterranean Hummus Toast

Looking for an easy, filling meal to keep you energized? This Mediterranean Hummus Toast is packed with plant based protein and fibre to keep you going for hours. It takes just ten minutes to make but it feels special. Time to up your toast game!

Ingredients

Makes four toasts; serves 2-4 people depending on appetite

  • 4 slices Silver Hills Bakery Sprouted Grain Bread, I used Mack’s Flax
  • 1 1/3 cup your favourite store bought hummus
  • 1 package smoked tempeh or smoked tofu, cut into ½ inch cubes
  • 3 large handfuls of baby spinach
  • 1/3 cup oil-packed sundried tomatoes, patted dry and thinly sliced
  • 1/3 cup kalamata olives, pitted
  • 1 tbsp extra virgin olive oil
  • Salt, pepper for seasoning
  • Vegan mayo for serving

Directions

  1. In a small bowl, stir sundried tomatoes into hummus. Set aside.
  2. In a nonstick skillet just over medium heat, warm olive oil and then add tempeh cubes. Cook until golden brown on 2-3 sides, about 1-2 min a side. Add spinach and stir until just wilted. Remove from heat, season generously with salt and pepper.
  3. Then, toast bread. Spread thinly with vegan mayo and then add 1/3 cup of hummus. Divide spinach – tempeh mixture between the toasts and add olives.

Note
All prepared foods have different flavour profiles. Be sure to taste and adjust here! Hummus fall flat? Brighten it up with some lemon juice. Tempeh lacking salt? Toss tempeh mixture with 1 tbsp of soy sauce to enrich the flavour.

Love this recipe? Learn more about why hummus toast is such a healthy choice! Check out this blog post featuring our partner Desiree Nielsen Registered Dietitian.

Desiree Nielsen is a registered dietitian, author and host based in Vancouver, British Columbia. She runs a nutrition consulting practice with a focus on inflammation, digestion and plant-centred diets. Desiree is the author of a book on anti-inflammatory nutrition called Un-Junk Your Diet: How to shop, cook and eat to fight inflammation and feel better, forever and her new cookbook, Eat More Plants: 100 Anti-inflammatory Plant-centred Recipes for Vibrant Living is a #1 National Bestseller.