Honey Roasted Carrot And Hummus Sandwiches Recipes

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HONEY ROASTED CARROT AND HUMMUS SANDWICHES



Honey Roasted Carrot and Hummus Sandwiches image

Fat, diagonal slices of carrot are tossed in a honey and olive oil glaze, sprinkled with sea salt, and roasted until golden. While they're roasting you can whip up a batch of basic hummus, or fancy it up if you like. This recipe makes way more hummus than you need for the sandwiches, enjoy the leftovers as a dip with veggies, or with some crackers. You can also use pre-made hummus, as I did. This recipe came from the food blog, The Muffin Myth.

Provided by elisechristiane

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

4 -8 slices multigrain bread, depending on how many sandwiches you want to make
4 large carrots
2 tablespoons honey
2 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt
3 cups cooked chickpeas
4 tablespoons extra virgin olive oil
2 tablespoons water
1/4 cup lemon juice
2 tablespoons tahini paste
1 teaspoon sea salt
1 teaspoon ground cumin

Steps:

  • Preheat your oven to 200 C / 400°F.
  • Line a large baking sheet with parchment paper.
  • Peel your carrots if you like (I did only for aesthetics, if you're using organic carrots don't bother, just give 'em a good scrub, but if your carrots aren't organic then please peel them), then slice them on a sharp diagonal so you get long slices, about 1/2 cm thick.
  • In a large bowl, whisk together honey and olive oil. If your honey isn't the runny type just heat it slightly until it is a bit liquidy. Add the carrot slices to the bowl, then toss so everything is well coated in the honey glaze.
  • Arrange carrot slices on the lined baking sheet in a single layer. Pop into the oven, and roast until they are soft and slightly brown around the edges, about 15 minutes. Remove from the oven to cool.
  • While the carrots are roasting you can make the hummus. In the bowl of a food processor combine, chickpeas, olive oil, 1/4 cup lemon juice, water, and tahini. Pulse a few times, then process, stopping to scrape down the sides as necessary. Taste the hummus and decide whether you want to use the rest of the lemon juice (I did). Add a bit of salt and pepper, and the cumin. Process again, then taste again and decide whether you need more salt.
  • Decide how many sandwiches you want to make. I always start my sandwiches by toasting the bread, especially if I'm making a few at a time to pack for lunches. For each sandwich, spread both slices of bread generously with hummus. Arrange slices of honey roasted carrots in either a single layer (for four sandwiches) or a double layer (for two extra carroty sandwiches) over one slice of the bread. Top with the other slice of bread, and either store in the fridge for up to three days or enjoy immediately.

ROASTED CARROT HUMMUS



Roasted Carrot Hummus image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced
Serving suggestions: pita chips and assorted crudites, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers

Steps:

  • Preheat the oven to 400 degrees F.
  • On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
  • In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

ROASTED CARROT SANDWICH WITH HUMMUS AND BRAISED ROMAINE



Roasted Carrot Sandwich with Hummus and Braised Romaine image

Categories     Sandwich     Vegetable     Braise     Roast     Sauté     Parmesan     Lime     Chickpea     Carrot     Winter     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

4 tablespoons vegetable oil
8 medium carrots, peeled, cut to 6-inch lengths
5 large garlic cloves, unpeeled, plus 2 teaspoons minced garlic
6 large fresh thyme sprigs
2 hearts of romaine lettuce, cut lengthwise in half
3/4 cup vegetable broth
2 tablespoons plus 1/2 cup extra-virgin olive oil
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1/4 cup fresh cilantro leaves
1 bay leaf
2 large pinches of cayenne pepper
1 tablespoon fresh lime juice
1 teaspoon cumin seeds, toasted
4 7 x 4 1/2-inch slices country-style white bread, toasted
Parmesan cheese wedge

Steps:

  • Preheat oven to 400°F. Heat 1 tablespoon vegetable oil in heavy medium ovenproof skillet over medium-high heat. Add carrots, 5 unpeeled garlic cloves, and thyme. Sauté until carrots color, about 6 minutes; set aside. Arrange romaine, cut side up, in 15x10x2-inch baking dish. Add broth and 2 tablespoons olive oil; sprinkle with salt and pepper. Cover with plastic wrap, then foil. Roast lettuce until tender, about 35 minutes. Uncover lettuce; roast until lightly browned, about 12 minutes.
  • At the same time, place skillet with carrots and garlic in oven alongside lettuce; roast carrots until golden and tender, about 40 minutes. Cut carrots lengthwise in half; set roasted carrots and garlic cloves aside. Drain and cool lettuce.
  • Meanwhile, combine beans, cilantro, bay leaf, cayenne, and 1/2 cup olive oil in saucepan. Cover; cook over medium-low heat until beans are tender, about 25 minutes. Discard bay leaf. Peel roasted garlic; add to beans. Mash until almost smooth. Season hummus with salt and pepper.
  • Heat 3 tablespoons vegetable oil in small skillet over medium heat. Add minced garlic; sauté until pale golden, about 3 minutes. Pour mixture into small bowl; whisk in lime juice and cumin.
  • Spread hummus on toast slices. Top each with 1 romaine half, folded to fit, 4 carrot halves, and 1 generous tablespoon dressing. Using vegetable peeler, shave Parmesan ribbons over each.

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