Carrot Hummus Crunch
Add a satisfying crunch and a little bite to hummus with this simple recipe. Make it vegan by omitting the Greek yogurt.
This recipe was created by Nick Sandler and can be found in the Meat Free Monday cookbook.
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Serves 2
Ingredients
- 2 carrots, coarsely grated
- 1/2 red chile, chopped
- 1 teaspoon caraway seeds
- 4 slices sourdough bread
- hummus, to taste
- 2 tablespoon Greek yogurt
- cilantro, for garnish
- freshly cracked black pepper, to taste
Directions
Fry 2 coarsely grated large carrots in a pan with 1 tablespoon olive oil, 2 chopped garlic cloves, 1/2 chopped red chile, and 1 teaspoon caraway seeds over moderate heat for 5–8 minutes, stirring frequently. Cool before using in the sandwich.
Cut 4 slices of sourdough bread or slice 2 sourdough baguettes with a serrated knife along the middle so they are still connected at the back.
Spread some hummus onto the baguettes, followed by the carrot mixture.
Add 2 tablespoons Greek yogurt to the baguette in dollops, followed by a generous handful roughly chopped cilantro.
Season with freshly ground black pepper.
