Ingredients
- SpinneysFOOD Organic Chickpeas 1 x 400g tin
- Garlic clove 1
- Beetroot, cooked 225g
- Tahini 1 tbsp
- Lemon juice 4 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Peppercorns, freshly ground To taste
- Chicken breast, roasted 1
- SpinneysFOOD High Fibre White Bread 8 slices
- SpinneysFOOD Microgreens, optional For garnishing
Nutrition (Per serving)
- Calories 233
- Fat 4.5g
- Saturates 0.6g
- Protein 11.3g
- Carbs 38.5g
- Sugars 8.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Beetroot hummus and roast chicken finger sandwiches
Middle Eastern 10 Mins Prep
- Drain and rinse the chickpeas. Crush the garlic clove. Chop the beetroot.
- Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and blitz until smooth.
- Thinly slice the chicken breast.
- Lay 4 slices of bread (or brioche) out on a work surface and spread with half the hummus. Arrange the chicken on top as neatly and evenly as possible and season with salt and pepper.
- Spread the remaining slices with the hummus. Gently press the slices together and trim off the crusts using a serrated knife. Cut each sandwich into two long fingers.
- Serve garnished with micro-greens, if desired.