Grilled Carrots with Hummus Pumpernickel and Dill
Sweet blackened carrots are topped with hummus and some really large pumpernickel breadcrumbs. This dish works great as a healthy app or side for a bbq.
Servings: 4 people
Ingredients
- 7 small carrots stems attatched
- 2 slices pumpernickel bread
- 1 cup Sabra Hummus
- 2 tablespoons chopped fresh dill
Instructions
- Toss the carrots with some oil and season with salt and pepper.
- Toast the bread in the oven at 400 for about 15 minutes until crisp. Break with your hands into large breadcrumbs.
- Grill the carrots on high on all sides until blackened.
- Brush some hummus onto a plate. Place the carrots on top. Brush with more hummus.
- Top with the breadcrumbs and dill and serve.