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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 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 (6)

(4.67 from 3 votes)
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Jayne3 weeks ago
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Searching for a grainy all vegan bread….suggestions please

Jane4 weeks ago
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Would love to see the nutritional values of these recipes

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

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

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

Shaun1 month 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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