5 from 3 votes
Vegan Balsamic Veggie & Sun-Dried Tomato Hummus Panini
These vegan panini sandwiches are stuffed with balsamic glazed veggies and a creamy sun-dried tomato hummus.
Total Time
30 mins
Servings:
4
sandwiches
Calories:
527 kcal
Course:
Side Dish, Main Course, Brunch
Cuisine:
American
Ingredients
For the sun-dried tomato hummus:
- 15 ounce chickpeas 1 can, drained and rinsed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 garlic cloves
- 1 cup sun-dried tomato not oil packed, chopped
- salt to taste
For the balsamic veggies:
- 1 tablespoon olive oil
- 1 red bell pepper sliced into strips, medium
- 1 zucchini sliced into strips, small
- 1 onion sliced into strips, small
- 3 tablespoons balsamic vinegar
- black pepper to taste
- salt to taste
For the sandwiches:
- 8 lices vegan sandwich bread multigrain works well here
- arugula or baby spinach, fresh
- olive oil for grilling
Instructions
Make the sun-dried tomato hummus:
- Place the chickpeas, olive oil, lemon juice, tahini, and garlic into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. You can thin the mixture with 1 to 2 tablespoons of water if needed, but you'll want to keep it relatively think so it works to bind the sandwich. Add in the sun-dried tomatoes and pulse until they're finely chopped. Season with salt to taste.
Cup of Yum
Make the balsamic veggies:
- Coat the bottom of a large skillet with olive oil and place it over medium-high heat. Add the bell pepper, zucchini, and onion. Cook, flipping occasionally, until the veggies just begin to become tender and brown in spots, about 2 to 3 minutes. Pour the balsamic vinegar over the veggies and cook until it thickens and forms a sticky coating on the veggies, about 2 to 3 minutes more. Sprinkle with salt and pepper to taste. Transfer the veggies to a plate.
Make the sandwiches:
- Slather one side of each bread slices with sun-dried tomato hummus. Pair up the slices and stuff each pair with a fourth of the balsamic veggies and a small handful of arugula or baby spinach.
- Wipe out the skillet that you cooked the veggies in, then lightly apply a fresh coating of olive oil and place it over medium heat. Cook the sandwiches, in batches if needed, until browned on each side, about 4 minutes per side.
- Serve.
Notes
- This recipe makes a nice sized batch of hummus, so use as much as you'd like for the sandwiches. Snack on the leftovers with pita bread and veggies, or store it in a sealed container and it freeze for later.
Nutrition Information
Calories
527kcal
(26%)
Carbohydrates
68g
(23%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Sodium
666mg
(28%)
Potassium
1490mg
(32%)
Fiber
12g
(48%)
Sugar
19g
(38%)
Vitamin A
1293IU
(26%)
Vitamin C
63mg
(70%)
Calcium
178mg
(18%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 sandwiches
Amount Per Serving
Calories 527
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 68g | 23% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Sodium | 666mg | 28% |
| Potassium | 1490mg | 32% |
| Fiber | 12g | 48% |
| Sugar | 19g | 38% |
| Vitamin A | 1293IU | 26% |
| Vitamin C | 63mg | 70% |
| Calcium | 178mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.