Roasted Zucchini, Garlic and Basil Hummus Sandwiches
Roasted zucchini, garlic and basil hummus sandwiches make for the perfect picnic fare on a warm spring or summer outing!
Yield: 4 sandwiches
  • 1 head garlic
  • 4 tbsp olive oil, divided
  • 2 zucchini, thinly sliced into coins
  • salt and black pepper, to taste
  • 4 cups cooked chickpeas
  • ⅓ cup packed basil
  • ¼ cup tahini
  • 4 cups baby spinach
  • 8 slices bread
  1. Heat oven to 400F.
  2. Peel away the outer layers of the garlic skin, leaving the skin on individual cloves intact. Cut ¼-1/2 inch off the top of the garlic, exposing the cloves.
  3. In a small dutch oven, pour 1 tbsp olive oil over the garlic and roll it around so that the whole head gets a coating of it. Cover and roast for 45-60 minutes, or until garlic becomes soft and caramelized. Let cool so that you can touch it without burning yourself.
  4. Meanwhile, spread the zucchini slices on a parchment-lined baking sheet. Brush with a tbsp of olive oil and sprinkle with salt and black pepper. Roast for 20-30 minutes, or until caramelized and browned.
  5. To make the hummus, in the bowl of a food processor, combine the chickpeas, basil, tahini, remaining 2 tbsp olive oil, and salt and black pepper to taste. Process until smooth, adding in water as necessary to get a spreadable consistency.
  6. Spread the hummus onto each of the bread slices. Top half of them with the zucchini and the spinach, and then cover with a second slice of bread.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 sandwich
Recipe by Joanne Eats Well With Others at