|Prep time||10 minutes|
|Special Occasion||Mothers day|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.