I needed a simple open-faced vegetarian sandwich for a tea tray I was preparing for my daughter’s birthday. Alongside smoked salmon, chicken salad, and egg salad finger sandwiches, I made these hummus and vegetable toasts—and they ended up being the crowd favorite despite being the easiest to assemble.
I started with brioche toasts from Trader Joe’s, but melba toast, crackers, or homemade toast work equally well. For a gluten-free option, use gluten-free crackers or toast.
To assemble, spread a thin layer of hummus on each toast and top with chopped fresh vegetables. I used cucumbers and tomatoes, but sliced olives, mini bell peppers, or other seasonal vegetables are great additions. A squeeze of fresh lemon juice or a splash of vinegar brightens the vegetables. Finish with a drizzle of good-quality olive oil and a grind of black pepper.
Quality olive oil makes a noticeable difference. I used Basil Olive Oil from the Chef’s Olive Mix, which I enjoy for its flavor; other flavored or single-varietal oils can give the toasts different profiles. These toasts are quick to reproduce when guests ask for seconds, and they make a versatile appetizer—try different vegetable and oil combinations to vary the flavor.
- Brioche toast, melba toast, or crackers (gluten-free options available)
- Hummus
- Chopped fresh vegetables (cucumbers, tomatoes, bell peppers, olives, etc.)
- Fresh lemon juice or vinegar (optional)
- Good-quality olive oil
- Freshly ground black pepper
- Spread a thin layer of hummus on each piece of toast or cracker.
- Top with a scattering of chopped fresh vegetables. Add a few drops of lemon juice or vinegar if desired to brighten the flavors.
- Drizzle a small amount of olive oil over each toast.
- Finish with freshly ground black pepper and serve immediately.
These simple hummus and vegetable toasts are fast, adaptable, and visually appealing—perfect for tea trays, appetizers, or casual gatherings. Experiment with different hummus flavors and olive oils to create new variations.