Athenian Dog

Publish date:

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