Recipe: hummus and shredded veggies sandwich

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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.

Hummus

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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