Looking for a quick lunch or dinner that packs in the flavor, nutrition, and bulk all in one – look no further. This recipe is quite balanced — you get the creamy, the crunchy and the chewy in each and every bite. And you probably already have the ingredients on hand. Grated carrots are sautéed with cumin and garlic and served over whole-grain bread with a slather of hummus. A fragrant basil garnish tops it all off. So good.
Grate the carrots finely and chop the garlic. In a medium saucepan over medium heat, add the olive oil, carrots and garlic. Season with salt, pepper, and cumin. Cook and mix occasionally until the carrots become softer — about 8-10 minutes.
Serve the carrots over bread slathered in hummus. Drizzle with tahini and garnish with fresh basil.
This entry was tagged basil, bread, carrot, chickpeas, cumin, garlic, hummus, lunch, open-face, sandwich, tahini, topping, vegan, vegetarian, whole grain, whole wheat. Bookmark the permalink.
Yes! This is exactly the sort of combination I wrap up in a tortilla when I need lunch NOW. Shredded carrots are really underrated, aren’t they?
They totally are. Carrots in general just dont get the credit they deserve!