Pickled Carrot and Hummus Sandwich with Sprouts |

Pickled Carrot and Hummus Sandwich

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2 sandwiches 1x



  • Pickled Carrots
  • 1/2 pound carrots, cut into matchsticks
  • Peel from half a lemon
  • 1/2 cup sliced sweet red pepper
  • 1/4 cup sliced red onion
  • 1 tablespoon red pepper flakes
  • 3/4 cup water
  • 1/2 cup white or apple vinegar
  • 2 tablespoons sugar
  • 3/4 tablespoon coarse salt
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon crushed cumin seeds
  • Sandwich
  • 1/4 cup hummus
  • 2 cups sprouts (your choice- I used radish)
  • 1/4 cup crumbled feta
  • 4 slices Daves Killer Bread, Thin Sliced Good Seed


  1. At least 12 hours, up to one week before making the sandwiches, place matchstick carrots, pepper, onions, lemon peel and red pepper flakes in a quart-sized jar. Combine the water, vinegar, sugar, salt, coriander, and cumin seeds in a small pot. Heat over medium heat until the mixture comes to a boil and sugar/salt as dissolved. Pour over the carrots, cool, and place the lid on the jar. Store in refrigerator.
  2. To assemble sandwiches, spread 1 tablespoon of hummus on all four slices of bread. Layer a handful of sprouts on two of the slices, followed by a layer of the pickled carrot mixture and finally feta. Place the tops on the sandwiches, slice in half, and pack away for lunch.


+ Pickled recipe lightly adapted from this recipe from Bon Appetit.

+ If you’re in need of a hummus recipe, I still love this one from Mark Bittman.