Hummus, Olive & baby spinach open sandwich on rye

Hummus, Olive & baby spinach open sandwich on rye

Easy to prepare meat and dairy-free open sandwich.

Serves:  4 quarters

Dietary: vegetarian, vegan, milk-free, lactose-free.

Preparation time: in minutes or hours

Cooking time: in minutes or hours


1 slice rye bread
2 Tbsp hummus, reduced fat
25 g baby spinach
25 g kalamata olives, pitted and halved



  1. Spread the hummus onto the rye bread.
  2. Place the baby spinach over the hummus.
  3. Place the olives over the spinach.


This recipe has been donated by Clare Atkins, Student Nutritionist



Per serving: per quarter
Total calories: 83 kcal
Fat:  5.3 g
Saturated Fat:  0.5 g
Carbohydrate: 6.3 g
Total sugar: 0.5 g
Fibre:  0.7 g
Protein:  2.1 g
Salt:  0.63 g



  • Hummus is used in place of butter to reduce the saturated fat content. Hummus also provides a good source of protein.
  • Olives are a great source of healthy fats (monounsaturated); however, they are pickled in brine and contain a high salt content.
  • This open sandwich is a good source of magnesium, Vitamin K and folate (B vitamin)



  • Use gluten-free bread for coeliacs.
  • Use other green leaves such as rocket, cress, spring dandelion leaves, and corn salad to add different flavours and textures.