Carrot Bacon Club with Spicy Avocado, Sprouts and Hummus
Directions for Green Harissa
In a food processor, add garlic, cilantro, mint, parsley, jalapenos, lemon juice, cumin, salt and pepper, and pulse to combine. While the processor is running, slowly drizzle olive oil until blended, but remains bit coarse. Transfer to container and reserve.
Directions for Carrot “Bacon”
Slice carrots into thin strips using either a mandolin or food processor to keep uniform. In a small bowl whisk together broth, soy sauce, olive oil, liquid smoke, vinegar and smoked paprika.
In a shallow dish, toss sliced carrots with mixture until carrots are completely coated, let sit for 10-15 minutes to absorb flavor. Arrange carrot slices on a foil-wrapped baking sheet, so that they do not overlap. Bake for 7 minutes. Pull baking sheet from oven, and flip carrots. Return to oven and bake for another 7-8 minutes. Carrots may vary in time to be completed based on thickness of carrots.
Carrots will be finished when the edges are crispy and the center of each slice looks dry. Transfer carrots to a plate with a paper towel to soak up any extra oil.
Directions for Sandwich
Toast four slices of bread. Toss diced avocado in green Harissa dressing and adjust seasoning to your liking. Spread hummus on top and bottom slices of bread. Place two slices of cheese, two slices of red onion, and two slices of tomato on 2 slices of bread. Place a healthy stack of carrot “bacon” on top of tomato. Place a handful of alfalfa sprouts on top of sliced tomato. Place top piece of toast over carrot “bacon”. Finish sandwich with top piece of toast. If needed, stick toothpick through sandwich to hold together.