Try A Healthy and Different Kind Of Sandwich

by Lisa Yarde

Want to Try this delectable beetroot and hummus sandwich? It’s so fresh, filling , healthy and can quickly become a lunch favorite.

Salad Sandwich With Beetroot Hummus A fresh salad sandwich is such a good way to get in all your required servings of vegetables at any time. This is a new type of sandwich idea for you to crunch and to try out!

Serves: 1 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 slices rye bread
  • ½ Lebanese cucumber, sliced
  • ½ medium tomato, sliced
  • 1 small handful snow pea shoots
  • ½ medium carrot, sliced into matchsticks
  • ¼ cup (60g) beetroot hummus

Beetroot hummus

  • 1 small beetroot
  • 200g tinned chickpeas, drained and rinsed
  • 1 tbsp tahini
  • 1 garlic clove, crushed
  • 1 pinch ground cumin
  • 1 tbsp water
  • lemon juice, to taste
  • salt and ground black pepper, to taste.


  • Preheat the oven to 180°C (360°F).
  • Wrap the beetroot in foil with a tablespoon of water (this helps the beetroot to steam). Place in a small roasting pan and bake for 30-40 minutes or until tender.
  • Test the beetroot with a skewer. It is cooked if a skewer pierces the flesh easily. Set aside to cool. The beetroot can be cooked the night before and stored in an airtight container in the refrigerator.
  • Peel the beetroot and roughly chop.
  • Place the chickpeas, tahini, garlic, cumin, water and lemon juice in a food processor and pulse until creamy. If necessary, a little more water may be needed to reach the desired consistency.
  • Add the beetroot and pulse for a few seconds until just combined. Season with salt and pepper, if desired. The beetroot hummus can be stored in an airtight container for up to 5 days.
  • To assemble the sandwich: place one slice of bread on a serving plate and spread over the beetroot hummus. Layer the cucumber, tomato, snow pea sprouts and carrot and top with the other slice of bread.

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