Easy peasy is just one way to describe these hummus and carrot rye toasts. It’s a snack so basic that it feels almost silly to write a recipe for it but hey, why not?! If you find yourself jonesing for a snack come 3 pm, these handy bites are the perfect way to take the edge off until dinner.
One of the reasons I named this blog Ricotta and Radishes was because I love the simplicity of mashing two extremely basic ingredients together and calling it a snack. A healthy snack. Think celery and peanut butter, apples and cheddar, mozzarella and tomato, plain Greek yogurt and wheat thins (a strange one perhaps), avocado and hot peppers, cucumber and cream cheese. As long as the ingredients are of decent quality, the resulting duo is satisfying and tasty.
I don’t know why, but carrots seem to go with hummus better than other vegetables. I decided to pair the two and use them as a topping for whole grain dark rye crispbreads.
A few sliced scallions and some sriracha would also be nice on top of these toasts, but I kept it bare bones. Above all, a snack should be convenient and quick to make, so the less fussing the better (though I did add a grind or two of black pepper to top it off).
- Store-bought or homemade hummus
- Grated carrot or carrot ribbons
- Dark rye crispbreads
- Pepper, to taste
- Spread dark rye crispbreads with a spoonful of hummus, top with grated carrot, sprinkle with black pepper if desired and enjoy immediately.