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30 minutes or fewer
If there had been hot dog carts at the first Olympics, this is what theyd have served. Note that you will have leftover hummus and carrot salad; have them together for lunch the next day, or save them for your next batch. (Editors note: This combination sounds unlikely as a dog topping, but it was a huge favorite with our testers.) Adapted from F&B, NYC.
To make Carrot Salad: Whisk together all ingredients except carrots. Grate carrots using fine shredding disk of food processor or hand grater. Stir into mixture, and toss well; drain excess liquid.
To make Hot Dogs: Heat oil in nonstick skillet over medium heat. When hot, place dogs in skillet, and cook according to package instructions. Do not overcook.
Put hot dogs in buns. Spread 1 Tbs. hummus over each hot dog, leaving ends exposed. Sprinkle 1 to 2 Tbs. carrot salad over hummus, and top with 1 Tbs. black olives. Garnish with parsley sprig on center of each hot dog.
- Calories 330
- Carbohydrate Content 36 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 6 g
- Protein Content 16 g
- Saturated Fat Content 2 g
- Sodium Content 880 mg
- Sugar Content 3 g