15 Oct Beetroot hummus sandwich
Beetroot hummus (bulk amount)
400g can chickpeas, drained and rinsed
250g cooked beetroot
½ lemon juiced
2 garlic cloves, crushed
1 tbsp tahini
2 tsp ground cumin
2 tbsp olive oil
2 slices of multigrain bread
Salad vegetables of your choice
Suggestions: tomato, cucumber, alfalfa sprouts, lettuce, avocado, red onion, carrot
1. To make the beetroot hummus: place all ingredients apart from the olive oil into a food processor. Blend until a thick paste is formed. Drizzle the olive oil over the hummus then season with pepper to taste. Pulsate the food processor a few times until the mixture is smooth and thick. Place into a storage container and place into the fridge.
2. To assemble the sandwich: Spread a large tablespoon of the beetroot hummus over one side of the bread. Layer your favourite salad vegetables on top of the hummus, we love cucumber, tomato, watercress and carrot. Place the second slice of bread on top.
3. Serve & enjoy!
Makes 1 sandwich