We love beetroot hummus for its antioxidants, flavour and colour! This bagel is the perfect way to brighten up your morning.
4 Rebel Bakehouse Herb & Black Garlic Bagels
½ cup beetroot hummus* (or make your own – see recipe below)
½ telegraph cucumber, peeled into ribbons
½ cup sauerkraut
½ tsp smoked paprika
Microgreens to garnish
For the Beetroot Hummus:
1 can chickpeas, drained
2 roasted beetroots
2 garlic cloves, roughly chopped
1 tbsp tahini
1 tbsp lemon juice
2 tbsp olive oil
Sea salt, to taste
Makes 4 servings
Takes 10 mins to make
Toast sunflower seeds in a dry pan over medium-low heat until golden and crisp. Sprinkle over the paprika and a pinch of sea salt, mix to coat. Set aside to cool.
Place your bagels in the toaster, or under a hot grill, for around 2 minutes until toasted and golden.
Spread beetroot hummus on the toasted bagel bases, followed by the cucumber ribbons and sauerkraut.
Tip: Add a pinch of turmeric to your sauerkraut for extra colour and flavour.
Put all the ingredients, except for the oil and salt, into a food processor and blitz together. Drizzle in the oil and blitz until combined. Season with salt to taste.