Coarsely grate 2 large carrots. In skillet, heat 1 tablespoon olive oil. Add the carrots, 2 thinly sliced garlic cloves and 1 teaspoon caraway seeds; season with salt and crushed red pepper. Cook until the carrots are just wilted, 4 minutes. Spread 4 slices grilled sourdough bread with 1/2 cup plus 2 tablespoons hummus. Top with the carrot mixture, dollops of Greek yogurt and cilantro leaves; season with black pepper and serve.
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