This colorful sandwich stack is layered with fresh veggies, smoked turkey breast, and a vibrant roasted beet hummus—for a healthy lunch that’s as fun to look at as it is to eat!
OKAY, where are my rainbow food lovers at?? This roasted beet hummus is my new obsession. It’s just so pretty, how can you not fall in love with it? Plus, it’s incredibly easy to make and tastes good on pretty much everything. Especially slathered on a turkey sandwich with a load of fresh veggies—perfect when you’re busy and looking for a quick and healthy lunch option.
I’ve been developing the recipe for this beet hummus over the last couple weeks and the first time I made it I was super disappointed in the color. It was more like a rosy beige color. Um no.
I asked my Instagram followers if they had any tips or ideas as to why I didn’t get a bright fuschia color and they came to the conclusion it was because I was using pre-cooked beets, which lose some color in the cooking process. So the next time I roasted the beets myself, and sure enough, I got that gorgeous, vibrant pink color I had my heart set on. Sometimes it doesn’t pay to take the short cut, guys. Sorry.
The good news? Roasting beets is easy af. I’ll admit, I was a little intimidated by beets at first, but there’s really nothing to it! Just trim the ends and wrap in foil with a little olive oil. Then roast for an hour and peel the skin off with a paper towel. Done!
The rest of the hummus comes together in about two minutes in the food processor. The beets give it a nice earthy, almost sweet note that complements the warm cumin and chili powder. I add a lot of citrus to balance out all those earthy tones. I like to make a big batch and keep it on hand throughout the week to eat on breakfast toasts, chips, spoons, etc.
For the sandwich, I basically layered as many veggies in as many colors as I could find in my apartment, so don’t worry if you’re missing some of the ingredients. Just work with what you’ve got or prefer.
I’ve been adding purple sauerkraut (fermented red cabbage) to a lot of my meals, which may seem a little funky, but it’s honestly delicious and I love the crunchy texture. Plus, it contains good bacteria and enzymes that help cultivate a healthy gut and boost our immune system! Feel free to omit the turkey if you’re vegetarian. There’s so many goodies on this sandwich, it’ll still be super tasty and filling without it!
ROASTED BEET HUMMUS + TURKEY SANDWICH
For the hummus
- 1 medium beet, stem and root trimmed
- 1 15.5-oz can garbanzo beans
- 2 tbsp tahini
- 2 garlic cloves
- 1-2 limes, zest and juice
- 2 tsp cumin
- 1 tsp chili powder
- 2 tbsp+ olive oil
- salt and pepper, to taste
For the sandwich
- bread of choice
- smoked turkey slices (omit for vegetarian)
- greens (spinach, arugula, lettuce, etc)
- heirloom tomato, sliced
- sprouts (I used broccoli sprouts)
- roasted red peppers, sliced
- purple sauerkraut (I used Wildbrine from Whole Foods)
- roasted beet hummus (see above)
For the hummus
Preheat oven to 375 degrees F.
Lightly coat trimmed beet with olive oil and wrap in aluminum foil. Place on a baking sheet and roast for 45 mins to an hour until fully cooked through and tender. Let cool then rub skin off with a paper towel and give them a rough chop.
Add beets and all remaining ingredients to a food processor and blend until smooth. Start with the zest and juice of one lime, then add another, if necessary. Adjust salt and pepper to taste.
Hummus can be eaten on a sandwich, with veggies, on crostini, or just with a spoon!
For the sandwich
Slather bread with a thick layer of hummus then stack with greens, turkey (omit if veg), roasted red pepper, tomato, sprouts, purple kraut, and/or any other veggies you like.