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
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Bread 1 slice -
Hummus 2 tbsp -
Cooked Beetroot 50 g
-
Sunflower seeds 0.5 tbsp -
Chives 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment
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Optional: Chop the chives. Optional: Finely chop the chives.
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Slice the beetroot. Slice the beetroot into thin slices.
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Cut a slice of bread. Cut a nice thick slice of bread.
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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.
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Spread hummus on the bread. Spread hummus on the toasted bread.
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Add the beetroot and sunflower seeds. Add the beetroot slices, the toasted sunflower seeds and, if desired, the chopped chives.
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Serve. Serve and enjoy the dish.
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