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  • Prep-time: / Ready In:
  • Makes 4 sandwiches

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.

Close-up shot of a vegan sandwich with homemade hummus, pepperoncinis, and cucumbers, stacked between two pieces of whole grain bread

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

  1. 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.
  2. Spread half of the bread slices with hummus. Top with sunflower kernels, cucumber, pepperoncinis, and kale. Top with the remaining bread slices.

Comments (17)

(4.88 from 8 votes)
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Millie3 months ago
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Nice recipe, i often make hummus, carrot one may become my fave

Liv4 months ago
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What is the nutrition content per sandwhich?

David6 months ago
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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!

Sonia11 months ago
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So stinkin’ good. So stinkin’ quick. So stinkin’ easy. Love it.

Pam11 months ago
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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.

Lydia11 months ago
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Perfect for lunch!

Jayne1 year ago
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Searching for a grainy all vegan bread….suggestions please

Connie3 months ago
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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.

David Uttke6 months ago
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Ezekiel bread is a good choice

Rene7 months ago
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I buy my bread from Aldi. It’s really good – grains, organic.

Erica11 months ago
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Our favorite grainy, vegan bread is the “Squirrely” Sprouted Wheat bread from Silver Hills. Delicious and full of omega-6s.

Jane1 year ago
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Would love to see the nutritional values of these recipes

C1 year ago
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Not a fan of dill. What would be a good sub?
Thanks!

Mary11 months ago
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Load the ingredients into Cronometer.com to get a full breakout of nutrition.

Elizabeth1 year ago
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Instead of dill, maybe ground cumin or Old Bay seasoning.

Tom and Teresa DeHaven1 year ago
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Looks amazingly delicious…will be trying it soon!!!

Shaun1 year ago
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This looks really yummy. I can’t wait to try it.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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