Hummus on Toasted Rye Style Bread with Quick-Pickled Vegetables | Canyon Bakehouse

Hummus on Toasted Rye Style Bread with Quick-Pickled Vegetables

Sliced vegetables are quick pickled in masala-spiced brine and served over hummus on toasted Rye Style Bread.


  • 4 Slices Canyon Bakehouse Rye Style Bread, toasted

  • ½ C. Hummus

  • 2 Soft Boiled Eggs, quartered

  • Cherry Tomatoes, halved

  • Spicy Pickled Veggies (see below)

  • Cilantro, for garnish

    Quick-Pickled Vegetables
  • ½ cup unseasoned Distilled vinegar

  • 1 Tbsp. sugar

  • 2 tsp. kosher salt

  • 2 tsp. Masala

  • ¾ tsp. Cumin Seeds

  • Pinch of Turmeric

  • Garlic Clove

  • 1 cup thinly sliced vegetables (such as sliced carrots, cucumber and cauliflower crowns)


  1. To make the pickled vegetables, divide the carrots, cucumber and cauliflower among three small jam jars. Set aside.
  2. Combine the vinegar, sugar, salt and spices in a small saucepan over medium heat.
  3. Allow the mixture to come to a gentle simmer. Once the sugar and salt are dissolved, pour the mixture over the vegetables.
  4. Place the lids on the jars and refrigerate for 10-15 minutes.
  5. Spread each slice of toast with hummus and add toppings as desired.

Difficulty: Easy
Prep: 25 min
Cook: 0 min
Servings: 4

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