Hummus and Veggie Sandwiches

With all of the dining out while on the road at the end of the year, followed by copious amounts of food for Thanksgiving and Christmas, I was looking forward to a couple of lighter meals. Taking a break from organizing my tools in the utility room, I stopped and pulled together this quick hummus and veggie sandwich lunch.

Photo 2012-12-29 09.53.13 AMI made the sandwich by spreading about two tablespoons of Publix classic hummus on one side of a Nature’s Own Healthy Multi-Grain Sandwich Round and laying a slice of Sargento 2% Milk Provolone cheese on the other side. I never use fat-free cheese for anything; it doesn’t melt well, it is rubbery, and it doesn’t taste a good as regular or 2% milk cheeses. I placed thinly sliced cucumber on the side with the cheese and sliced sweet peppers on the side with the hummus. I stacked carrot sticks on top of the peppers and fresh spinach (fresh from my parent’s garden in South Georgia) on top of the cucumber slices.    I put the two sides together and sliced the sandwich in half.

Photo 2012-12-29 09.29.42 AM

I ate my sandwich with a handful of Trader Joe’s Barbeque Popped Potato Chips (a lighter alternative to fried potato chips), Trader Joe’s Crunch Curls (made from lentils and potatoes), and a couple of baby dill pickles.

If you, like most people, plan to make a New Years resolution to eat healthier, I hope this sandwich inspires you to bring healthier lunch options to work instead of dining out every day.

Tzatziki Sauce

A few weeks ago, we hosted a Greek themed party. For this party, one of my contributions was tzatziki sauce. Tzatziki is a creamy, cucumber flavored sauce that is very versatile. This sauce is good spread on pita bread, as a topping for gyros and grilled meats, or as a dipping sauce for foods like spanikopita  or cut vegetables.

Here is my recipe for tzatziki sauce:

Ingredients for the tzatziki sauce
Ingredients for the tzatziki sauce


  • 17.6 oz plain non-fat Greek yogurt
  • 8 oz sour cream
  • 1 english cucumber, peeled and finely diced.
  • 3 cloves garlic, minced
  • Juice of 1/2 lemon
  • 1 tsp olive oil
  • 1 tbsp finely chopped fresh dill

Place the diced cucumber in a paper towel lined bowl and cover with another paper towel. This will help absorb some of the moisture from the cucumber, resulting in a thicker, less watery tzatziki sauce. Let the cucumber sit for about 15 minutes. In another bowl, mix together the Greek yogurt and sour cream until combined. Stir in the garlic, lemon juice, olive oil, and fresh dill. Add the diced cucumber. Cover the bowl with plastic wrap and let sit in the refrigerator overnight. Stir again before serving.

This tzatziki was a hit at our Greek-themed party and this recipe is one I would make again.

Tzatziki with pita
Tzatziki with pita