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Hummus, Carrot and Salad Open Sandwich
World Cancer Research Fund
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- Serves: 4
- Preparation: 10
- Ready: 10
Treat your taste buds to a tasty combination of creamy hummus, crunchy carrots, earthy beetroot and a peppery kick of rocket!
Ingredients
- 220 g can chickpeas, drained
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon garlic granules, optional
- 4 thick slices wholemeal bread
- 150 g cooked beetroot, grated
- 2 medium carrots, peeled and grated
- 100 g rocket leaves
Method
To make a simple hummus, using a hand-held blender, blend together the chickpeas, oil, lemon juice and garlic granules to the desired consistency.
Lightly toast the slices of bread and spread with the hummus.
Mix together the grated beetroot and carrot; and add a quarter to each slice of toast.
Top with the rocket and serve.
Additional notes
Recipe courtesy of the World Cancer Research Fund
Photography by Alan Langley
