Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
One Recipe, Two Meals: Open-Faced Veggie Sandwiches with Hummus
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 6 open-faced sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 1 mg
- Sodium
- 464 mg
This is crazy-simple to slap together. You can do both the kid version and the adult version at the same time.
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 6 open-faced sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 1 mg
- Sodium
- 464 mg
Ingredients
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Directions
- First of all, equally divide the hummus between 2 bowls and swirl the pesto into one of the bowls. The pesto hummus is for your adult mouth! Yay, right?
- Take 3 slices of the crusty bread and slather with the original hummus. Top with half of the shaved carrots, followed by all of the apple slices and cucumbers. Top with half of the sprouts and serve it just like that to the kiddos! With some of the chips, natch.
- Now, slather the remaining 3 slices of crusty bread with the pesto hummus and top with the rest of the carrots, followed by the delicious roasted red peppers and radishes (spice!) and the rest of the sprouts. Serve with chips. Holla.
- Super-crazy simple veggie lunch or dinner be SERVED.
