Houmous and carrot bap

Name: Houmous and carrot bap
Yield: Serves 1
Cuisine: British recipes
Ingredients: 1 Granary bap; 2 tbsp plain houmous or roasted pepper houmous; 1 medium carrot, peeled; 1/4 punnet mustard and cress

Easy
September 2005

Easy
September 2005

Serves 1
Ready in 5 minutes

Houmous and carrot bap is as simple as a recipe can be but it’s also nutritious and tasty. An easy, fresh and crunchy vegetarian snack.

Vegetarian recipes

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Ingredients

1 Granary bap
2 tbsp plain houmous or roasted pepper houmous
1 medium carrot, peeled
1/4 punnet mustard and cress

1 Granary bap
2 tbsp plain houmous or roasted pepper houmous
1 medium carrot, peeled
1/4 punnet mustard and cress

Method

Use a serrated knife to cut the bap in half through the middle. Spread both of the cut sides with houmous.
Grate the carrot, taking care not to grate your knuckles! Sprinkle the grated carrot over the houmous. Snip the mustard and cress from the punnet and scatter over the carrot. Sandwich both halves together, wrap in cling film, put into an airtight box and chill.

Method

Use a serrated knife to cut the bap in half through the middle. Spread both of the cut sides with houmous.
Grate the carrot, taking care not to grate your knuckles! Sprinkle the grated carrot over the houmous. Snip the mustard and cress from the punnet and scatter over the carrot. Sandwich both halves together, wrap in cling film, put into an airtight box and chill.

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