Vegan Artichoke & Hummus Open-Faced Sandwich

The warm, creamy taste of hummus is complemented by the little tang of artichokes. This sandwich is tasty and satisfying. Try it on a fresh sourdough baguette with a side salad.  

  • 1 jar marinated baby artichoke hearts in oil, drained
  • 4 slices thick bread
  •  1 cup oil-free hummus (pages 87-88)
  •  ¼ cup sliced pepperoncini peppers, drained
  •  ¼ cup sun-dried tomatoes, finely diced
  •   Tomato slices (optional)
  •  Salt and Ground pepper

Preheat oven to 400°F (205°C). Put artichoke hearts on a baking sheet and place in oven on center rack. Bake for 15 minutes until golden brown.  Spread 3 tablespoons of hummus on each side of bread. Layer sliced artichokes, pepperoncini peppers and sun-dried tomatoes over hummus. Add salt and pepper.  Arrange on baking sheet and bake until warmed through, about 3-5 minutes. Try topping with fresh tomato slices.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.