By 300 Sandwiches
Honestly I cold eat that beet hummus with a spoon out of a cup, it’s so darn good. But I saved enough to put to use on a sandwich.
E and I like to eat well. We also like to play with our food. This sandwich is an opportunity to do both. I took the beet hummus I made the other day, then roasted some peppers on the stovetop. I like the whole “blacken over a open flame until charred then steam” method, where you watch a bright red or yellow pepper turn black and crispy before your eyes, then steam, and then peel the skin with your fingers or a knife. Food over open flame reminds me of campfires. And s’mores. Which aren’t healthy. And are counter to the whole purpose of making a healthy healthy beet sandwich thing. But whatever.
The sandwich is easy and light, a great light sandwich for lunch or a snack. You can add cheese or some protein to this sandwich if you like to make it more hearty. I sprinkled a bit of grated parmesan in there for some extra flavor. And then I devoured the sandwich for lunch.
2 slices bread
3 tablespoons beet hummus
1 red pepper
1 yellow pepper
1 cup greens
1 teaspoon olive oil
1 teaspoon grated parmesan cheese
Roast peppers: on an open flame, char the red peppers until blackened. Then place peppers in a small bowl deep enough to hold two of them. Wrap bowl with plastic wrap and let steam. After 15 minutes or so, remove. Peppers should be soft enough that the charred skin scrapes off easily with a fork or knife. Cut stems off and cut into slices. Set aside.
Dress greens in a drizzle of olive oil. Smooth hummus onto bread. Layer on peppers. Sprinkle on parmesan cheese and black pepper to taste. Scoop on greens. Top with another piece of bread. Serve.