Vegan Hummus Sandwich Cake
This Vegan Hummus Sandwich Cake makes a festive, healthy addition to your next party!
I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Did you know that May 13 is National Hummus Day?
What better way to celebrate than by letting hummus steal the show. Sure, you could serve pita bread and hummus, but why not take it up a notch and try something totally new.
Like, say, perhaps a Vegan Hummus Sandwich Cake?
Say what now? A sandwich cake? Yes, in case you haven’t heard of savory sandwich cakes, they are quite popular in Sweden and other Nordic countries. The classic Swedish sandwich cake, known as “smörgåstårta,” is usually made with layers of white or light rye bread, mayonnaise, and fillings and toppings such as cucumbers, radishes, shrimp, hard boiled egg, and caviar.
While I’m sure there are some amazing Swedish-style sandwich cakes out there, the ones I have tasted all had too much mayo for my liking. (Just do a google image search and you’ll see what I mean!)
That’s why I’m so excited to introduce this lighter, mayo-free version of the classic Swedish sandwich cake. Made with whole grain bread and layers of hummus and fresh veggies, it makes a healthy appetizer, snack, or light lunch. And with no cooking required, it’s great for those hot days when you don’t want to turn on the stove or oven.
#ad #Sweden goes #Mediterranean in this #Vegan #Hummus Sandwich Cake #sabra #theRecipeRedux Click To TweetAssembling the Vegan Hummus Sandwich Cake
Bread: I used organic whole wheat sandwich bread, but you could use any type of bread that you like. Presliced sandwich loaves are easiest to cut into the right shape. Bread from a local bakery would be ideal–you can ask them to slice it for you.
Layer 1: Beet hummus – I blended Sabra Classic Hummus with store-bought, pre-cooked beets. (You could certainly roast your own beets, but that would make this no-cook recipe a cooking recipe!)
Layer 2: Sabra Roasted Red Pepper Hummus topped with micro and baby greens (you could use any greens or veggies that you prefer, just be mindful of size and placement so that you will easily be able to pull apart a slice of the finished product).
Layer 3: Mashed avocado topped with sliced cucumbers and radishes. I combined a ripe avocado with the juice of 1/4 of a lemon and a sprinkle of sea salt.
Top Layer: Sabra Red Pepper Hummus topped with micro greens, grape tomatoes, cucumbers, radishes, sunflower seeds, and pumpkin seeds. (You can use any flavor of hummus that you want and decorate with any veggies, nuts, or seeds that you have on hand.)
Wow! Now is that a sandwich cake or what?
OK, so I may have gone a little overboard with the top layer. My 10-year old thought the top layer should have been a little more clean-cut, like layer 3, and not a crazy mish-mash of micro greens and seeds! What can I say, the 10-year old artist in me took over!
A Healthy Appetizer or Snack
This cake makes a delicious addition to any get-together where you need a beautiful, healthy, tasty addition to the party food. Hummus is a great source of plant-based protein and adding avocado provides healthy fat. Add whole grain bread and veggies and you have a fiber and nutrient packed sandwich.
Of course, this recipe is totally versatile. You can make it with whatever layers and toppings you want. The hummus is definitely a great healthy option, and you can vary the flavors of hummus to your liking. You could also make it bigger or cut smaller pieces to serve more people.
Hälsa Kids
So I realize not all kids will be into this Vegan Hummus Sandwich Cake, so why not give them some healthy filling ideas and ask them to come up with their own version? They could even draw a picture first–that’s what I usually do when I’m thinking and planning something like this.
Want more hummus inspiration? Check out these other creative, tasty and healthy recipe ideas.
Vegan Hummus Sandwich Cake
Ingredients
- 16 slices of whole grain sandwich bread (or gluten-free if needed)
Layer 1
- 1/2 container plain hummus (I used Sabra classic hummus)
- 2 beets (cooked)
Layer 2
- 1/2 container flavored hummus (your choice, I used Sabra Roasted Red Pepper)
- a handful of greens (e.g., micro, baby, arugula)
Layer 3
- 1 ripe avocado
- Juice of ¼ lemon
- pinch of sea salt
- 8 thin cucumber slices
- 8 thin radish slices
Top Layer
- 1/2 container flavored or plain hummus
- handful of greens or try using fresh basil leaves
- a few halved or sliced grape tomatoes
- 4-8 cucumber slices
- 4-8 radish slices
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
Instructions
- Cut crusts of the bread to form uniform pieces. (Save the crusts to make homemade breadcrumbs in your food processor).
- Make 4 stacks of bread, each with 4 pieces of bread in it. Make sure they are cut somewhat uniformly. Then slice each in half so that you have 8 stacks of bread, each with 4 slices of bread in it. These presliced servings will allow guests to easily pull apart a slice.
- Make the beet hummus by combining the plain hummus and precooked beets in a food processor. Blend until smooth.
- Push the bread slices close together so it resembles a square cake. Remove the top 3 layers of bread, but keep them stacked and in position, so you know where they go. Spread with the beet hummus.
- Add the next layer of bread to the top of the beet hummus. Use a spatula or butter knife to spread the flavored hummus on top and then add greens.
- Place the next layer of bread on top of the hummus and greens layer. Make sure the bread pieces are tightly pieced together and evenly stacked over the bottom ones.
- In a small bowl, use a fork to mash the avocado with lemon and sea salt. Use a spatula to spread the avocado layer onto the bread. Top with the sliced radishes and cucumbers.
- Add the last layer of bread to the top of the cake. Top with ½ container flavored hummus. Then add greens, sliced veggies, and seeds if desired.
- Serve immediately or store in the refrigerator for a few hours until ready to serve. (You can store it for up to a day, but it will look best when it's fresh.)
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