Most blogs have already started to post awesome recipes for the Christmas holidays and I’m here posting something simple and unspectacular as a sandwich and some hummus version. But somehow I am not entirely in a festive mood yet, with Christian moving into my apartment and university being overly demanding. There’s just so much going on at the moment! So I enjoy the small and simple dishes and with a recipe like this one I certainly don’t mind.
But I actually should get into the Holiday flow, since – for the first time ever – I got my family’s permission to create an all over vegan Christmas menu. Isn’t this exciting? Of course I want it be delicious and elaborate and special. Girl’s gotta take the chance and get on with the conversion business! Today I actually already test-cooked the main dish and even though it needs some work done, it’s already pretty great! Maybe I will show you guys at some point, we’ll see. At the latest you can find it on Instagram the day after Christmas Eve!
The Beet Hummus is certainly beautiful enough to embellish any festive table, though. And the best thing is that it’s prepared in seriously no time. I used canned chickpeas and precooked beets to minimise the preparation time. I actually did this in my one hour lunch break, including the shopping, photographing and taking my time eating while watching the newest episode of my new favourite show ‘You’re the worst’ (so good, so in love with all of the characters).
At first I had it as a component of this lovely Purple Sandwich, which was perfect for my lunch! The bread had an amazing crust and the crunchy veggies on top provide for a firm bite! If the earthy and rich flavour of the beet doesn’t convince you to spread your sandwich with it, the vibrant colour surely will! It’s gorgeous! Since then I already used it as a dip for oven roasted veggies and added a splash of water for a colourful salad dressing. It’s versatile, easy and delicious!
300 gram beets, cooked
400 gram chickpeas, cooked
5 tablespoon tahini
2 tablespoon lemon juice
1 clove of garlic, minced
1 teaspoon black cumin
1/1 teaspoon sea salt
1 pinch of pepper
Combine all ingredients in your blender and mix until smooth. Voilà!
Note: It stays fresh in the fridge for 3-4 days.
2 slices of crusty sourdough bread
2 tablespoon beet hummus
1 handful baby spinach
2 radishes, thinly sliced
1 handful purple radish sprouts
1 pinch of sea salt
Coat the bread slices generously with Beet Hummus and garnish with baby spinach, radish and sprouts. Sprinkle with some sea salt and enjoy!