Beet Hummus Sandwich
Prep Time:
10 min.
Cook Time:
1 hour 10 min.
Total Time:
1 hour 20 min.
Servings
2
Ingredients
| 4 Slices Ancient Grains with Red Fife | |
| 1 Avocado, diced | |
| 1 Cucumber, sliced | |
| 1 cup sprouts | |
| 2 tablespoons, mayonnaise | |
| ½ cup beet hummus | |
| To Make Beet Hummus | |
| 1 small beet, roasted | |
| 1 15oz can cooked chickpeas | |
| 1 Zest of lemon | |
| ½ Juice of lemon | |
| Pinch salt and pepper | |
| 1 tablespoon tahini | |
| 1 cup olive oil |
How to make
| 1. | To make beet hummus, remove the stem and root of your beet. Wash beat thoroughly until clean. Wrap beat in aluminum foil and roast in the oven at 375F for 1 hour, or until fork tender. Let beet cool. Once cooled, peel and slice. Add to food processor with all remaining ingredients. Blend ingredients. As hummus is mixing, slowly add olive oil. Place finished hummus in an airtight container and refrigerate for up to 7 days. |
| 2. | To assemble sandwiches, layer ¼ cup of hummus to one slice of Country Harvest Ancient Grain Bread. Add on ½ of your avocado, cucumber, and sprouts. Spread 1 tbsp. of Mayonnaise to another slice and place on top to create your sandwich. |
| 3. | Repeat the process to create a second sandwich. Slice both sandwiches in half, serve and enjoy. |
