Sandwich with Hummus and Beetroot
By chef Leonhard Wenzel
Light vegan open-faced sandwich with creamy hummus, beetroot and sunflower seeds.
- 9 min
- total
- Easy
- level
7 min prep · 2 min cook
What you will need
-
Bread 1 slice -
Hummus 2 tbsp -
Cooked Beetroot 50 g
-
Sunflower seeds 0.5 tbsp -
Chives 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment
-
Optional: Chop the chives. Optional: Finely chop the chives.
-
Slice the beetroot. Slice the beetroot into thin slices.
-
Cut a slice of bread. Cut a nice thick slice of bread.
-
Pan-fry the bread. Pan-fry the bread in a pan with a little olive oil together with the sunflower seeds for about 1-2 minutes on each side over medium heat, until the bread is golden and the seeds are lightly toasted.
-
Spread hummus on the bread. Spread hummus on the toasted bread.
-
Add the beetroot and sunflower seeds. Add the beetroot slices, the toasted sunflower seeds and, if desired, the chopped chives.
-
Serve. Serve and enjoy the dish.
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Sandwich with Hummus and Chicken
Enjoy a unique symbiosis of flavors in our sandwich with hummus and slices of chicken, accompanied by refreshing arugula and juicy red onion.
Lentils with Sausage and Egg
Indulge in this delicious dish that combines a juicy sausage, hearty red lentils and gently cooked eggs. The core flavors are enhanced by a splash of apple cider vinegar, the aroma of garlic and shallot, freshly chopped parsley and butter, which creates a rich and creamy sauce with chicken stock. Pickled cucumbers add a refreshing touch at the end.
