Greens And Things Sandwiches With Carrot Hummus
A healthy homemade hummus, which features sauteed carrots and chopped fresh dill, delivers loads of flavor while helping to hold these fresh-and-hearty plant-based sandwiches together. The sliced pepperoncini add a tangy kick. If pepperoncini aren’t your thing, roasted red peppers would also be delicious here. In this mouthwatering gourmet sandwich, creamy (and colorful!) carrot hummus perfectly complements crisp lettuce, crunchy cucumber slices, and the sweet-spicy bite of pickled pepperoncini peppers.
INGREDIENTS
- 2 medium carrots, thinly sliced
- 2 tablespoons chopped shallot
- 1 clove garlic, minced
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh dill
- Freshly ground black pepper, to taste
- 8 slices country-style multigrain bread, toasted
- 4 teaspoons toasted sunflower kernels
- 1 cup thinly sliced cucumber
- ¼ cup sliced pickled pepperoncini peppers, drained
- 2 cups fresh baby kale and/or baby spinach
INSTRUCTIONS
- For veggie hummus, in a large skillet combine carrots, shallot, garlic, and ¼ cup water. Bring to simmering. Cover and cook on medium-low about 10 minutes or until carrots are tender. Transfer carrot mixture to a blender or food processor. Add chickpeas and lemon juice. Cover and blend or process until smooth, adding water 1 Tbsp. at a time to reach desired consistency. Transfer mixture to a bowl. Stir in dill and black pepper.
- Spread half of the bread slices with hummus. Top with sunflower kernels, cucumber, pepperoncinis, and kale. Top with the remaining bread slices.
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