Pesto hummus sandwich with crispy halloumi and roasted red peppers

Try this pesto hummus sandwich idea to spice up your lunch!

The Deets

This is another one I’ve been eating this week: A combination of pesto and hummus, crispy halloumi, roasted red pepper, red onion and arugula all on a crispy piece of toast. This one is definitely great for lunch, too. The pesto hummus is a great combination between two of my all-time favorite spreads. Making your own homemade version is a breeze in a food processor. You’ll combine chickpeas, basil, garlic, parmesan cheese, lemon, and pine nuts. If you have leftovers of the pesto hummus, it’s great as a dip for snacking/appetizer. I also love cooking with halloumi and getting creative with ways to use it. Halloumi is a cheese made from a mixture of goat’s and sheep’s milk, and sometimes cow’s milk. It has a high melting point and so can easily be fried or grilled like you’ll do in this recipe. I love using Halloumi from the brand Kynthos and it can be found at your local grocery store. If you’re intrigued by cooking with halloumi test out some of my other recipes that use it, too! Happy Friday everyone!!

Here’s how to make this one:

Pesto hummus sandwich with crispy halloumi and roasted red peppers

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  • Bread of choice (this is a sourdough)
  • Olive oil
  • Roasted red peppers
  • Red onion
  • Arugula
  • Halloumi cheese
  • Red pepper flakes

The pesto hummus:

  • 1 can of chickpeas
  • 3/4 cup basil leaves
  • 3/4 cup olive oil + more for topping
  • 2 garlic cloves, chopped
  • Juice of 1 lemon
  • 1/2 cup parm cheese
  • Salt/pepper
  • 1/4 cup pine nuts + more for garnish


  • Make your pesto: In a food processor, combine all ingredients and blend until combined. Taste and adjust accordingly.
  • Slice halloumi and add to a skillet. Cook on medium heat for about 5 min per side or until it gets a nice golden brown. No need to add any oil to the pan, halloumi can cook on its own.
  • Coat bread in olive oil and add to same pan and cook for 2-3 min per side.
  • Add hummus pesto to toast, followed by halloumi, sliced red onion, arugula, red pepper and red pepper flakes. Enjoy! 

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.