Veggie Hummus Sandwich
Cooking Times
Ingredients
- 1 small zucchini, thinly sliced lengthwise
- Olive oil, salt, pepper to taste
- 2 cans cannellini beans
- 1 cup Cal-Organic Italian Parsley
- 1 cup Cal-Organic Cilantro
- 1/3 cup tahini
- 1 lemon (zest and juice)
- 1 teaspoon cumin
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon pink salt
- 1/2 avocado, sliced
- 1/4 cup Cal-Organic Shredded Carrots
- 3 Cal-Organic Red Radishes
- 2 leaves Cal-Organic Green Leaf Lettuce
- 4 slices whole grain bread
Directions
1. Add the oil to a cast iron skillet and bring heat to medium-high.
2. Add the zucchini strips and grill for 1-2 minutes on each side until charred and tender.
3. Add the cannellini beans, tahini, lemon zest and juice, cumin, garlic, olive oil, salt, parsley, and cilantro to a food processor and blend until smooth.
4. Toast bread and spread the hummus on both sides. (You’ll have leftover hummus to use as a veggie dip)
5. Add a layer of shredded carrots to each side so they stay put in the hummus.
6. Then, on one side add the zucchini strips, radish slices, avocado slices, and lettuce. Press together and slice in half.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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