Recipe: hummus and shredded veggies sandwich


Good morning everyone!

I’m usually pretty good at making lunch at home or to go on the first few days of the week. Then Thursday comes and I have ran out of groceries, and ideas. So if this happens to you, too, here’s a very quick sandwich to get you through the rest of the week.

You can use it as a base for a million combinations and I guarantee you will not get bored of it. I don’t know what it is about shredding veggies that makes them taste better in sandwiches. I don’t like sliced carrots in sandwiches but somehow they become the perfect ingredient when shredded.

This is our go-to sandwich and we have it in some variation at least three times per week. A good bread will make any sandwich taste so much better. (We are addicted to the spelt-and-kamut loaf from The Wild Oat in Ottawa).

The sandwich can be kid friendly if you make the hummus yourself and go easy on the spices. I’ve added a hummus recipe below. I used to make a lot of hummus but now I mostly rely on the store bought kind. One day I will have time to make hummus again. Right?!

Hummus and shredded veggies sandwich

Sliced spelt bread
Prepared hummus, homemade or store-bought
A handful of shredded carrots
A handful of shredded beets
Crumbled goat cheese (omit the cheese if you want a vegan sandwich)
A couple of fresh spring mix leaves
Salt and pepper to taste

Assemble your sandwich and enjoy! Other variations include: Shredded zucchini and/or cucumbers cut into thin, long slices. You can always substitute the hummus for avocado, too. And I love this sandwich topped with alfalfa sprouts.


1 cup cooked chickpeas or 1 small can (rinse well before using)
1 Tbs. olive oil
1 Tbs. lemon juice
1 clove of garlic
1/2 Ts. salt
1/2 Ts. Paprika
Pepper to taste

Pulse all the ingredients in a food processor or immersion blender until soft. If it’s a bit too sticky, add one teaspoon of water at a time, or a bit more oil or more lemon juice if you like. It keeps well in the fridge for about 4 days. For a kid friendly version I would put only a tiny bit of garlic, tiny bit of paprika, go easy on the lemon, and probably skip the salt and pepper.


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