*This recipe makes more beetroot hummus than required for the sandwich, but you can enjoy it as a dip, a dressing for BBQ vegetables, with roast lamb or dolloped onto salads for -3-4 days!
For an even speedier version you can use store bought hummus and mayonnaise, but by making them fresh it takes this nostalgic classic sandwich to the next level!!
Prep time: 20 minutes
Cook Time:
Ingredients:
- 4 slices Rye sourdough bread
- 8 baby gem lettuce leaves
- ½ red onion, sliced
- 1 vine ripened tomato, sliced
- 4 slices tasty cheese
- 1 small carrot, grated
- 1 small Lebanese cucumber, sliced into ribbons
- 1 cup Alfalfa sprouts
- Sea salt and pepper to taste
- Beetroot Hummus:
- 1 x 400g can chickpeas, drained
- 300g tinned baby beetroot, drained
- 1 tablespoons tahini
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- Avocado mayonnaise:
- ½ large ripe avocado
- 1 tablespoon lemon juice
- 1 tablespoons extra virgin olive oil
- 1 teaspoons Dijon mustard
- 1 teaspoon maple syrup
Method:
- For the beetroot hummus place all the ingredients into a blender with a pinch of salt and blitz until smooth and creamy.
- Place the avocado mayonnaise ingredients into a blender and blitz until smooth.
- To assemble the sandwich spread the bottom piece of bread with a generous amount of the avocado mayonnaise. Top with the lettuce, tomato, onion, cheese, cucumber, carrot and sprouts. Season with a pinch of salt and cracked pepper.
- Spread the remaining bread with a couple of tablespoons of the beetroot hummus then place on top of the sandwich. Slice in half and serve.
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