Carrot Hummus Crunch

Carrot Hummus Crunch

This recipe was created by Nick Sandler and can be found in the Meat Free Monday cookbook.

  • 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

Serves 2

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 grated carrots. Remember to scrape in the caraway seeds and chile. Add 2 tablespoons Greek yogurt to the baguette in dollops, followed by a generous handful roughly chopped cilantro. Season with freshly ground black pepper.

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Nutrition Information

Carrot Hummus Crunch

Servings per Recipe: 2

Amount per Serving

Calories:  403

Calories from Fat:  24

Total Fat:  3g

Saturated Fat:  .6g

Cholesterol:  80g

Sodium:  5g

Carbohydrates:  80g

Dietary Fiber:  5g

Protein:  16g

Sugars:  7g

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