Grilled Hummus–Za’atar Sprout Sandwich with Spicy Tempeh

Serves 2

Ingredients

For the Sandwich

• 4 slices hearty artisan bread (I used Hasi Sourdough)

• 1 cup hummus (classic, garlic, or homemade—see recipe below)

• 1–2 teaspoons za’atar, plus more for sprinkling

• 1 cup mixed sprouts (alfalfa, broccoli, or radish)

• 1 cup leafy greens (romaine, butter lettuce, or baby spinach)

• ½ small red onion, thinly sliced

• 1 tablespoon sesame seeds

• 1 tablespoon pumpkin seeds, roasted

• Hot sauce, to taste

• Olive oil or softened butter, for grilling

• A thin swipe of labneh

Spicy Tempeh

• 4 oz tempeh, sliced into thin strips

• 1 tablespoon soy sauce

• 1 tablespoon hot sauce

• 1 teaspoon maple syrup or honey

• 1 teaspoon olive oil

Homemade Hummus (Optional, but Totally Worth It)

Makes about 1½ cups

• 1 can (15 oz) chickpeas, drained

• 2–3 tablespoons tahini

• 1–2 cloves garlic

• Juice of 1 lemon

• 2–3 tablespoons olive oil

• 2–4 tablespoons cold water (as needed)

• ½ teaspoon kosher salt (adjust to taste)

• Optional: pinch of cumin or smoked paprika

Blend everything in a food processor until smooth, adding cold water a tablespoon at a time until creamy and fluffy. Taste and adjust seasoning.

Instructions

1. Prepare the Spicy Tempeh 

1. In a small bowl, whisk together soy sauce, hot sauce, maple syrup, and olive oil.

2. Add the tempeh strips and marinate for 10–15 minutes.

3. Heat a nonstick pan over medium heat. Cook the tempeh 2–3 minutes per side until browned and slightly crisp. Set aside.

2. Grill the Bread

1. Heat a grill pan or skillet over medium-low heat.

2. Lightly brush both sides of each bread slice with olive oil or softened butter.

3. Grill for about 5 minutes total, flipping halfway, until golden, crisp on the edges, and warm in the center.

3. Assemble the Sandwich

1. Spread a generous layer of hummus on the inside of the bottom grilled slice.

2. Sprinkle with za’atar.

3. Layer on the lettuce, sprouts, and thinly sliced red onion.

4. Add sesame seeds and pumpkin seeds for crunch.

5. Drizzle with hot sauce.

6. Add the spicy tempeh.

7. Swipe a thin layer of labneh inside the top slice of bread.

8. Close the sandwich and press gently.

4. Slice & Serve

Place the sandwich on a cutting board, slice in half with a sharp serrated knife, and serve immediately, admiring the colorful, crunchy cross-section.