Athenian Dog


30 minutes or fewer

If there had been hot dog carts at the first Olympics, this is what they’d 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. (Editor’s note: This combination sounds unlikely as a dog topping, but it was a huge favorite with our testers.) Adapted from F&B, NYC.

  • SERVINGServings


Carrot Salad

  • 1 Tbs. vegetable oil
  • 1 Tbs. white-wine vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. granulated sugar
  • Salt and freshly ground black pepper to taste
  • 1 bunch peeled carrots (about 3/4 lb.)

Hot Dogs

  • 1 tsp. canola oil
  • 6 smoked vegetarian hot dogs
  • 6 buns
  • 8 oz. prepared hummus
  • 3 oz. oil-packed pitted black olives, sliced
  • 6 sprigs parsley


  1. 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.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 330
  • Carbohydrate Content: 36 g
  • 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