Exciting Recipes

Beetroot Hummus Sandwich

Serves: 2 sandwiches

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

Cooking Method

  1. For the hummus; place all the ingredients, except the lemon juice and seasoning in a food processor and blitz to a rough paste.
  2. Taste then add the lemon juice and black pepper accordingly.
  3. To assemble the sandwiches, spread the hummus over the bottom slices, top with avocado, cucumber and salad and then the top slices.

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