Houmous and carrot bap
- September 2005
- 1 Granary bap
- 2 tbsp plain houmous or roasted pepper houmous
- 1 medium carrot, peeled
- 1/4 punnet mustard and cress
- 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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