Blogged by: Courtney Roulston 01 Sep 2023

*This recipe makes more beetroot hummus than required for the sandwich, but you can enjoy it as a dip, a dressing for BBQ vegetables, with roast lamb or dolloped onto salads for -3-4 days!  
For an even speedier version you can use store bought hummus and mayonnaise, but by making them fresh it takes this nostalgic classic sandwich to the next level!! 
Prep time: 20 minutes  
Cook Time:  


  • 4 slices Rye sourdough bread  
  • 8 baby gem lettuce leaves  
  •  ½ red onion, sliced 
  • 1 vine ripened tomato, sliced  
  • 4 slices tasty cheese  
  • 1 small carrot, grated  
  • 1 small Lebanese cucumber, sliced into ribbons  
  • 1 cup Alfalfa sprouts  
  • Sea salt and pepper to taste  
  • Beetroot Hummus: 
  • 1 x 400g can chickpeas, drained  
  • 300g tinned baby beetroot, drained  
  • 1 tablespoons tahini  
  • 1 teaspoon ground cumin  
  • 2 tablespoons lemon juice  
  • 2 tablespoons extra virgin olive oil  
  • Avocado mayonnaise: 
  • ½ large ripe avocado  
  • 1 tablespoon lemon juice  
  • 1 tablespoons extra virgin olive oil  
  • 1 teaspoons Dijon mustard  
  • 1 teaspoon maple syrup    


  1. For the beetroot hummus place all the ingredients into a blender with a pinch of salt and blitz until smooth and creamy.  
  2. Place the avocado mayonnaise ingredients into a blender and blitz until smooth.  
  3. To assemble the sandwich spread the bottom piece of bread with a generous amount of the avocado mayonnaise. Top with the lettuce, tomato, onion, cheese, cucumber, carrot and sprouts. Season with a pinch of salt and cracked pepper.  
  4. Spread the remaining bread with a couple of tablespoons of the beetroot hummus then place on top of the sandwich. Slice in half and serve.  


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