Recipes

Cooking Times

Prep time: 15
Cook time: 4
Serves: 2

Ingredients

• 1 small zucchini, thinly sliced lengthwise
• Olive oil, salt, pepper to taste
• 2 cans cannellini beans
• 1 cup Italian Parsley
• 1 cup Cilantro
• 1/3 cup tahini
• 1 lemon (zest and juice)
• 1 teaspoon cumin
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon pink salt
• 1/2 avocado, sliced
• 1/4 cup Shredded Carrots
• 3 Red Radishes
• 2 leaves Green Leaf Lettuce
• 4 slices whole grain bread

Directions

1. Add the oil to a cast iron skillet and bring heat to medium-high. 2. Add the zucchini strips and grill for 1-2 minutes on each side until charred and tender. 3. Add the cannellini beans, tahini, lemon zest and juice, cumin, garlic, olive oil, salt, parsley, and cilantro to a food processor and blend until smooth. 4. Toast bread and spread the hummus on both sides. (You’ll have leftover hummus to use as a veggie dip) 5. Add a layer of shredded carrots to each side so they stay put in the hummus. 6. Then, on one side add the zucchini strips, radish slices, avocado slices, and lettuce. Press together and slice in half.