Spicy Carrot Hummus Sandwich Food
SPICY CARROT HUMMUS
Deliciously seasoned Honey Dijon Carrots give your typical hummus a fresh new kick.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Cook carrots as directed on bag; cool 10 minutes.
- In food processor or blender, place carrots. Cover; process, stopping occasionally to scrape sides if necessary, until uniform consistency. Add hummus, cumin and pepper flakes; process until well blended. Spoon hummus into serving dish. Cover; refrigerate 1 hour to blend flavors.
- Sprinkle with parsley. Serve with pita chips or vegetables.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g
SPICY CARROT SANDWICHES (VEGETARIAN)
From Food and Wine Magazine. March 2012 issue. British Chef Nick Sandler's sandwich. He made it for the "Meat Free Monday Cookbook" for Paul, Stella, and Mary McCartney who co-author it. Very trendy right now. He is a creative chef whose job it is to make new and interesting sandwiches for a bakery chain in the UK. This is a great take and a healthy alternative for vegetarians and non vegetarians alike. Mayo is replaced with hummus. and creaminess and protein comes from Greek yogurt. The carrots are cooked just for a bit. Delicious. Enjoy! ChefDLH
Provided by ChefDLH
Categories Lunch/Snacks
Time 25m
Yield 4 open faced sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat the olive oil.
- Add the carrots, garlic and caraway, season with salt and crushed red pepper and cook until the carrots are just wilted, about 4 minutes.
- Let cool.
- Spread the hummus on the bread.
- Sprinkle with the carrot mixture and dollop on the yogurt.
- Top with cilantro, season with black pepper and serve.
- Grill another piece of bread for each sandwich if you desire a topped sandwich. This is meant to be open faced.
- ***2 whole wheat baguettes (8-inch, split lengthwise and grilled ).
- can be subbed in for sourdough bread.
Nutrition Facts : Calories 284.6, Fat 7.7, SaturatedFat 1.2, Sodium 470.1, Carbohydrate 44.7, Fiber 4.6, Sugar 3.4, Protein 10.5
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