Sourdough Open Sandwiches with Hummus and Carrot Spread
Ingredients
Hummus
- 1 tin red kidney beans
- 1/4 cup tahini
- 1 garlic clove
- Zest of one lemon
- Juice of one lemon
- 1/3 cup olive oil
- Salt to taste
Miso-carrot spread
- 1 cup raw carrots chopped
- 1 Tbs white miso paste
- 1 Tbs fresh grated ginger
- 1 tsp honey
- 3 Tbs rice vinegar
- 1/4 tsp salt
- 3 Tbs sesame oil
Creamy tahini miso dressing
- 1/3 cup tahini
- 1 Tbs grated ginger
- 1 clove garlic minced
- 1 tsp white miso paste
- 1 Tbs coconut aminos
- 1 Tbs white rice vinegar
- 1 tsp sesame oil
- 2 tsp maple syrup
- 2 Tbs water
- Pinch salt
Preparation
Process hummus ingredients and add water to reach preferred consistency.
For miso-carrot spread, combine all ingredients except oil in food processor until smooth, then slowly drizzle in sesame oil and add salt to taste.
Blend all creamy tahini miso dressing ingredients until creamy.
Assemble sourdough open sandwiches: for one, use lemony red kidney bean hummus with rocket, chilli roast tomatoes, and finely sliced red salad onions; for the other, use miso-carrot spread with mint, edamame beans, hot red chilli, and black sesame seeds.
Add tahini and miso dressing on the side.
Eat slowly to enjoy the flavors.
