| Created by | Spinneys |
| Prep time | 10 minutes |
| Serves | Makes 8 |
| Cuisine | Middle Eastern |
| Special Occasion | Mothers day |
| Diet | Family Friendly |
| Preparation | Easy |
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. See details | |
Ingredients
Cooking Instructions
Download PDF1
Drain and rinse the chickpeas. Crush the garlic clove. Chop the beetroot.
2
Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and blitz until smooth.
3
Thinly slice the chicken breast.
4
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.
5
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.
6
Serve garnished with micro-greens, if desired.
