Triple decker black pepper chicken sandwich with roasted carrot hummus

Halve the carrots and put in foil with the garlic; season with salt and pepper and spray with cooking spray.

Roast at around 400 degrees for 40 to 45 minutes.

Cut the chicken breast in half to cook faster; use one half for the sandwich.

Coat heavily with black pepper for a crust.

Spray a hot pan with olive oil spray over medium-high; sear the chicken 3 to 4 minutes a side, adding more fresh ground pepper.

Slice tomatoes with a serrated knife; shred lettuce with a chef's knife.

Cut the tops off the roasted garlic; chiffonade some sage.

In a food processor pulse a drained can of chickpeas with the roasted carrots and garlic; add a tablespoon of tahini, the sage and the juice of half a lemon.

Stream in olive oil while it runs until the hummus is as smooth as wanted, about a tablespoon or two.

Rest the chicken at least 10 minutes so the juices reabsorb; slice.

Layer three slices of bread with hummus, tomato, chicken and lettuce, flipping the middle slice hummus side down and spreading more hummus on top so every layer has some.