Grilled Pepper Sandwich

Thyme Hummus, Grilled Pepper and Alfalfa Sprouts Sandwich

To get the Vegan Mofo party started I thought I’d make a classic sandwich. Fresh, crisp and brimming with healthy goodness!  One of the best plant based sandwich fillings there is. And not only quick to whip together but also sporting countless health benefits.

Apart from the high vitamin c content in red peppers the alfalfa sprouts are helpful in the treatment of kidney problems and to relieve fluid retention and swelling. They also have been shown to have a healing effect on arthritis and digestive problems, particularly urinary tract infections.

4.0 from 1 reviews
Thyme Hummus, Grilled Pepper and Alfalfa Seeds Sandwich
Prep time:  2 mins
Cook time:  8 mins
Total time:  10 mins
Serves: 1-2
  • 1 tin of organic chickpeas
  • 1 tsp of dried organic thyme
  • ½ tsp salt
  • dash of cayenne pepper and 4 grinds freshly ground black pepper
  • 1 clove of garlic or ½ tsp garlic granules
  • 2 Tbsp sesame seeds (or Tahini)
  • 2 tbsp olive oil
  • dash of almond milk/ soya milk
  • 1 sweet long red bell pepper or (roasted out of a jar)
  • a handful of fresh alfalfa sprouts
  • two slices of freshly toasted bread (preferably home made like my 20 min Tasty Toasties)
  • handful of basil leaves
  1. For the Hummus sauce:
  2. Squeeze one lemon and pour the juice into your blender. Add the contents of one tin of organic chickpeas – rinsed.
  3. Add the spices, sesame seeds and olive oil.
  4. Blend on high for half a minute or until blended. If you prefer a thick consistency leave it as it is. If you would like it a bit easier to spread add some almond or soya milk and blend again.
  5. For the Grilled Peppers:
  6. Cut each pepper lengthwise into quarters. Discard stems and seeds. Pour a little olive oil over them on both sides and season with freshly ground pepper and sea salt.
  7. Place the peppers underneath the grill in the oven, skin side up on medium/ high. Grill for 4-5 minutes or until they begin to soften. Then turn them over and cook for another 3-4 minutes until the edges are starting to get charred.
  8. I personally take them out then, peel off any charred ends and use it with skin on. But you could also leave them in until all the skin is charred and once cold, take the skin off. If in a rush you can just use raw pepper slices or roasted ones out of a jar.
  9. Layer the peppers on one sandwich half. Sprinkle the alfalfa seeds over them and spread a thick layer of hummus on top.
  10. Finish it with the basil leaves and the second sandwich half, so you can hold the sandwich between both hands when you eat it.


This is definitely a finger food type affair, and you’ll get hummus everywhere, hah :-)

But with the soft sweet pepper flavour contrasting the lemony sharpness of the hummus sauce and the crunchy toasted sandwich crust, you won’t really mind.

Tomorrow I’m going to share one of my favourite quick soup recipes with you. Quick and nourishing. In the meantime I’d love you to connect with me aka ‘Candidadietplan’ on Facebook, @candidadiettips on Twitter and Sandra Boehner on Pinterest.

And if you’d like my next recipe or health musings emailed to you then please join my email list — but be warned, I also talk about candida related health info every now and again :)

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I shared this recipe with Raw Foods Thursday and 5 Ingredients Mondays, Slightly indulgent Tuesdays , Wellness Weekends and Allergy free Wednesdays.

{ 2 comments… read them below or add one }

shakti February 2, 2014 at 00:02

Lovely recipe, plenty of flavour.
I love the midday snack but am very bored.
I really is good to have something I want to eat not just what I must!


Sandra February 4, 2014 at 11:00

Thanks Shakti – what did you deduct the star for if you liked it? Just so I can make the recipe better…


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