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.
By Shelli McConnell ,
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.
Nutritional Information:
Per serving (1 sandwich), 505 calories, 90 g carbohydrates, 21 g protein, 6 g total fat, 687 mg sodium, 16 g fiber, 10 g sugar
Note: Nutritional information is provided as an estimate only.
This is my favorite vegan sandwich! The banana peppers, the crunch, the carrot hummus…mmm. Since I rarely have fresh dill, I like to make it with Cajun seasoning.
Nice recipe, i often make hummus, carrot one may become my fave
What is the nutrition content per sandwhich?
Though a hard-core carnivore, I loved the sandwich. I use sprouted grain bread, add cayenne to the hummus, and load the sandwich with arugula, sprouts, and watercress. Then a little mustard. Fantastic!
So stinkin’ good. So stinkin’ quick. So stinkin’ easy. Love it.
Than you for this refreshing recipe. I am delighted to be introduced to carrot hummus. It is sweet and delicious and no tahini is needed. Instead of dill, I substituted 1/2 tsp of ground cumin and pureed it with the other ingredients. As for pickled pepperoncini, I will save it for starting fires.
Perfect for lunch!
Searching for a grainy all vegan bread….suggestions please
Our favorite grainy, vegan bread is the “Squirrely” Sprouted Wheat bread from Silver Hills. Delicious and full of omega-6s.
I buy my bread from Aldi. It’s really good – grains, organic.
Ezekiel bread is a good choice
I order Simple Kneads bread online. You order 4 loaves and freeze and take out loaves as needed. I keep in the refrigerated. They don’t bake your order until ordered. Ships fast. I love the sourdough,pumpernickel, and their new one cinnamon raisin.
Would love to see the nutritional values of these recipes
Not a fan of dill. What would be a good sub?
Thanks!
Instead of dill, maybe ground cumin or Old Bay seasoning.
Load the ingredients into Cronometer.com to get a full breakout of nutrition.
Looks amazingly delicious…will be trying it soon!!!
This looks really yummy. I can’t wait to try it.