In spring it’s asparagus, in summer berries and in fall pumpkin and beetroot. I love love love all the vegetables when they are in season and miss them a lot when I have to say goodbye to them again for months.
The sandwich with beetroot hummus and pear is a tribute to my favorite autumn veggie.
Not only does it look great, but it also convinces hummus refusers in a very charming way.
The earthy, sweet and kinda sour beetroot harmonises very well with the creamy chickpeas and the bitter taste of tahini.
For this recipe I have bought cooked beetroot. Shhhh.
There are good reasons for this: Firstly, it is packed in its own juice and therefore very juicy. And secondly, it speeds up the production of hummus by a million.
Ok, a million micro seconds. An hour.
Therefore this pink chickpea spread is made almost faster than bought.
The vacuumed beetroot lasts a few months and chickpeas in a jar are also ideal for the larder. In other words, even if you get hungry at 10 p.m. in the evening, you’ve conjured up a super tasty dip in less than five minutes.
You can spoon it, nibble it with grissinis or tortillas or spread it on a sandwich.
The sandwich takes the beetroot hummus to the next level.
By sharing the space on a freshly baked bread with juicy pears, soft avocados, cress and salad, it reaches a whole new dimension.
Guys, this is heavenly.
Ham-cheese-sandwich is so 1990. Today, creativity knows no bounds when it comes to healthy and tasty toppings. The more colourful, the better.
My perfect sandwich needs something creamy, something crunchy, something salty, something sweet, something fresh, something boiled.
This one with beetroot hummus, pears and fresh salad is just such a package 🙂 OMG. This is legit!