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Vegan Mediterranean Bagel Sandwich with Sun-dried Tomato Cream Cheese & Artichoke Hummus | Living Healthy in Seattle

Vegan Mediterranean Bagel Sandwich with Sun-dried Tomato Cream Cheese & Artichoke Hummus

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1

Ingredients
  

Sun-dried Tomato Cream Cheese

  • 2 tablespoons vegan cream cheese (I used Tofutti)
  • 1 tablespoon minced sun-dried tomatoes (soak in hot water to soften if necessary)
  • 1 teaspoon finely chopped fresh basil
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon dried oregano
  • Freshly cracked black pepper, to taste

Artichoke Hummus

  • 3 tablespoons hummus
  • 3 tablespoons finely chopped marinated artichoke hearts
  • 1 tablespoon minced red, orange, or yellow bell pepper (I used 1 mini sweet pepper)
  • 1 tablespoon minced kalamata olives

Sandwich

  • 1 wholegrain bagel, halved and toasted
  • 1 handful fresh baby spinach
  • 1/4 cup sliced tomato (I used cherry tomatoes)
  • Pink sea salt, to taste

Instructions
 

  • For the sun-dried tomato cream cheese, mix the cream cheese, sun-dried tomatoes, basil, lemon, oregano, and black pepper until well combined. Set aside.
  • For the artichoke hummus, mix the hummus, artichoke hearts, bell pepper, and olives until well combined. Set aside.
  • For the sandwich, evenly spread the hummus mixture onto the bottom half of the toasted bagel, followed by the spinach and tomatoes. Season the tomatoes with salt. Spread the cream cheese mixture onto the other half of the bagel, then close your sandwich.