greens-and-things-sandwiches-with-carrot-hummus

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.

Ingredient

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

Direction

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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GREENS AND THINGS SANDWICHES WITH CARROT HUMMUS

Ingredient

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