Best 8 Nans English Muffin Hummus Tomato Sandwich Ww Recipes

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In this culinary adventure, we present a trio of delightful recipes that promise to tantalize your taste buds and elevate your mealtime experience. First, embark on a journey to create the perfect Nan's English Muffin, a soft and fluffy bread that forms the foundation of our delectable sandwich. Next, whip up a creamy and flavorful hummus, a chickpea-based spread infused with aromatic spices and herbs. Finally, assemble the ultimate Hummus Tomato Sandwich, a harmonious blend of flavors and textures that will leave you craving more. With step-by-step instructions and helpful tips, these recipes are accessible to home cooks of all skill levels, ensuring a successful culinary endeavor. So, gather your ingredients, prepare your kitchen, and let's dive into the world of culinary delights!

Here are our top 8 tried and tested recipes!

NAN'S ENGLISH MUFFIN, HUMMUS, & TOMATO SANDWICH ( WW )



Nan's English Muffin, Hummus, & Tomato Sandwich ( Ww ) image

I started Weight Watchers again and wanted a filling breakfast or lunch. I made this up and love it so I thought I'd share. It's not really a recipe but a combo that is low in points. You could change the taste by adding spices like oregano, etc. on top for no points. The multigrain lite muffin from Thomas' is 1 point and it has 8 grams of fiber! It's so much healthier than what I usually eat! I am using the store bought Sabra brand garlic hummus from Costco and for 1 oz. (3 pts.) which is 2 tbsp. so I use only 1 for 1 1/2 pts. This is 2 1/2 points.

Provided by Oolala

Categories     Lunch/Snacks

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

1 light multi-grain English muffin, Thomas' brand Lite
1 tomatoes, sliced
1 tablespoon hummus
salt, to taste
pepper, to taste

Steps:

  • Split and toast the English muffin.
  • Spread the hummus on each half or the muffin and leave open-face (feels like more food that way).
  • Place tomato slices on top of the hummus.
  • Sprinkle with salt and pepper.

MEDITERRANEAN ENGLISH MUFFIN SANDWICH



Mediterranean English Muffin Sandwich image

Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 9

1/2 small carrot, grated
1/2 small cucumber, diced
1/2 plum tomato, diced
1 light, whole-grain English muffin
3 tablespoons hummus
1 slice reduced-fat Cheddar
1/4 avocado, sliced
1 tablespoon roasted, unsalted pistachios, optional
Salt

Steps:

  • Mix the carrots, cucumbers and tomatoes together in a bowl. Toast the muffin to desired darkness. Spread the hummus on one half of the muffin, place the cheese slice on top, then add the avocado. Top with the vegetable mix. Sprinkle the top with pistachios if using, and close the sandwich. Enjoy!

Nutrition Facts : Calories 364 calorie, Fat 18.2 grams, SaturatedFat 3.6 grams, Cholesterol 9 milligrams, Sodium 439 milligrams, Carbohydrate 46.3 grams, Fiber 15.6 grams, Protein 15.9 grams, Sugar 4.7 grams

WONDERFUL ENGLISH MUFFINS



Wonderful English Muffins image

When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. -Linda Rasmussen, Twin Falls, Idaho

Provided by Taste of Home

Time 55m

Yield 12 muffins.

Number Of Ingredients 11

1 cup whole milk
1/4 cup butter, cubed
2 tablespoons sugar
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 cups all-purpose flour
3 to 3-1/2 cups whole wheat flour
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Cornmeal

Steps:

  • Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

Nutrition Facts : Calories 240 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

EGGPLANT HUMMUS SANDWICH



Eggplant Hummus Sandwich image

Make and share this Eggplant Hummus Sandwich recipe from Food.com.

Provided by Dienia B.

Categories     Lebanese

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

2 slices wheat toast
2 slices eggplants, fried
1 tablespoon hummus
1 tomatoes, slice
1 leaf lettuce
1 slice cheese or 1 slice feta

Steps:

  • Assemble fried eggplant, hummus, tomato, leaf lettuce and cheese between two slices of wheat toast.

WHOLE-WHEAT ENGLISH MUFFINS



Whole-Wheat English Muffins image

Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too - yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That's what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins' increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that's what those crevices are made for.

Provided by Melissa Clark

Categories     breakfast, brunch, project, appetizer, side dish

Time 35m

Yield 6 muffins

Number Of Ingredients 10

2 teaspoons/7 grams active dry yeast (1 packet)
4 tablespoons/60 grams unsalted butter
1/2 cup/120 milliliters plain yogurt
1/2 cup/120 milliliters warm whole milk
1/2 tablespoon/7 milliliters honey
1 teaspoon/5 grams fine sea salt
1 cup/125 grams whole-wheat flour
1 cup/125 grams all-purpose flour
1/2 teaspoon/4 grams baking soda
Cornmeal, preferably coarse, as needed

Steps:

  • In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
  • Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
  • Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
  • Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
  • Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
  • Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
  • Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 225 milligrams, Sugar 4 grams, TransFat 0 grams

ENGLISH MUFFINS



English Muffins image

I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.

Provided by LindaPinda

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 2h15m

Yield 18

Number Of Ingredients 7

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
  • Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  • Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g

HUMMUS SANDWICH



Hummus Sandwich image

This is a sandwich I made up that I take to work all the time. It's a great change of pace. I like to use flavored hummus like roasted garlic, scallion, or kalamata olive, just to name a few. Measurements are approximate.

Provided by CarbFiend

Categories     Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 5

2 slices whole wheat bread
2 -3 tablespoons hummus (any flavor)
1/4 cup peeled sliced cucumber
2 tablespoons bean sprouts
chopped scallion

Steps:

  • Spread the hummus on one slice of bread.
  • Top with cucumber slices, bean sprouts and scallions (if desired).
  • Put the other slice of bread on top and viola! Hummus sandwich. (This is also good on a toasted bagel -- but not if you're a carb-watcher!).

Nutrition Facts : Calories 195.8, Fat 4.8, SaturatedFat 0.9, Sodium 379.3, Carbohydrate 29.1, Fiber 6, Sugar 4.1, Protein 10.2

AVOCADO, TOMATO, AND HUMMUS SANDWICH



Avocado, Tomato, and Hummus Sandwich image

Want a healthy AND delicious sandwich? Well, here it is! Not only is it healthy and delicious, it's also very easy!

Provided by pumpkinashley

Categories     Lunch/Snacks

Time 5m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 4

1 medium tomatoes
1 medium avocado
4 tablespoons hummus
8 slices whole wheat bread

Steps:

  • Lay 4 of the slices of bread out on a plate.
  • Slice the tomato into 8 slices and set aside.
  • Cut the avocado in half and slice it longways into 4 pieces on each half and set aside.
  • On each piece of bread that is already out, spread a tablespoon of hummus.
  • Put two slices of avocado and tomato on top of each bread slice.
  • Top each with the last slices of bread and cut in half.

Tips:

  • Use day-old English muffins for a crispier sandwich.
  • Toast the English muffins for a few minutes before assembling the sandwich.
  • Spread a thin layer of hummus on both sides of the English muffin.
  • Use a variety of toppings, such as tomato, cucumber, red onion, sprouts, or avocado.
  • Add a drizzle of olive oil and a sprinkle of salt and pepper to taste.

Conclusion:

This sandwich is a delicious and healthy option for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is easy to make. With a few simple ingredients, you can create a sandwich that is both satisfying and good for you.

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