Open Faced Roasted Beet Hummus Sandwich

To make the hummus for this recipe more vibrant, use traditional beets. I've been using candy cane beets, because I'm getting them for free from my parent's garden. These open faced sandwiches are easy to make and can be topped with a variety of ingredients.

Recipe from Eat, Thrive, Glow

-2 beets
-2 garlic cloves
-1 inch of ginger
-3 tbsp tahini
-juice of half a lime
-half of one lime zest
-1/4 cup extra virgin olive oil
-1 can chickpeas
-1/2 tsp salt or to taste
-1/4 tsp paprika
-1/4 tsp cumin
-English muffins
-Goat cheese

Preheat oven to 375 degrees. Peel and dice both beets, spray with cooking spray and place on a baking sheet and then roast in the oven for about 45-50 minutes.

Add the beets, ginger, garlic, lime juice, lime zest, and chickpeas to the food processor and pulse until minced. Scrape down the bowl and then add the tahini. Process the mixture with the tahini and then slowly add the olive oil into the bowl and process until smooth. Stir in the spices and salt.
Toast the English muffins and top them with roasted beet hummus, a little bit of goat cheese and pesto.

I like how versatile this open faced sandwich was. You could easily add some avocado or roasted red peppers to this instead of the pesto and goat cheese. Blue cheese would even be nice to add a little tang. Overall, the beet hummus was light, but needed a little oomph from the goat cheese and pesto to help tie this together. 


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