Ingredients
2slicessturdy whole grain bread,lightly toasted
¼cuphomemade green goddess hummus*,or store-bought hummus
cucumber,(about 1-inch section), sliced thin
2lettuce leaves,cut size
pickles,to taste, slice larger store-bought pickles into thin strips if necessary
1lbcarrots,(5 to 7 medium to large)
½lbred onion,(1 small to medium)
1cupplain white vinegar,or white wine vinegar or apple cider vinegar
1cupwater
¼cuphoney,or maple syrup or sugar of choice
2½tspsalt
½tspred pepper flakes,optional
Preparation
To make the quick-pickled vegetables, first, peel the carrots and then use a julienne peeler or regular vegetable peeler to slice the carrot into ribbons.
Use a mandoline or a sharp chef’s knife to carefully slice the onion into very thin rounds. Stuff the carrots into 1 pint-sized mason jar and the onions into another (if mixed, the colors will be muddy).
In a medium-sized saucepan, combine the vinegar, water, sweetener, salt, and optional red pepper flakes (for spicy pickles). Bring the mixture to a gentle boil, then pour half of the mixture into each mason jar.
Use a spoon to gently press the onions and carrots into the liquid, then let the pickles cool to room temperature. Thinly sliced carrots and onions should be ready to eat within 30 minutes or less.
To assemble the sandwiches, spread a hearty layer of hummus onto each slice of toasted bread. Top 1 slice with a layer of cucumbers, followed by lettuce and some pickles.
Place the second slice of bread hummus-side down on top of the pickles. Enjoy!
