This makes enough hummus for around 4 servings, cover and keep in the fridge for up to 3 days.
4 slices Bürgen Soya & Linseed bread
1 avocado, skinned, stoned and sliced
8 cucumber ribbons (slices taken lengthwise using a peeler)
Handful salad leaves
For the beetroot hummus;
400g can chickpeas, drained
150g cooked beetroot
1 tbsp tahini
1 tbsp olive oil
Lemon juice and black pepper to taste
For the hummus; place all the ingredients, except the lemon juice and seasoning in a food processor and blitz to a rough paste.
Taste then add the lemon juice and black pepper accordingly.
To assemble the sandwiches, spread the hummus over the bottom slices, top with avocado, cucumber and salad and then the top slices.