Prepare to transform your ordinary lunch into an extraordinary culinary adventure with this stunning Roasted Beet Hummus Smorrebrod! Imagine a slice of golden, crispy rye bread topped with a stunning magenta-colored hummus that's not just a feast for your taste buds, but a visual masterpiece that will make your Instagram followers drool with envy. This Danish-inspired open-faced sandwich combines the earthy sweetness of roasted beets, creamy avocado, and tangy pickled onions into a recipe that's both sophisticated and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Danish
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and peeled
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- 1 avocado, sliced
- Pickled onions for topping
- 4 slices of rye bread
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast the beets for about 30 minutes, or until they are tender when pierced with a fork. Once cooked, allow them to cool slightly before peeling.
- While the beets are roasting, prepare the pickled onions. Thinly slice one medium onion and place it in a small bowl. In a separate bowl, mix together equal parts vinegar and water, adding a pinch of sugar and salt to taste. Pour the mixture over the onions, ensuring they are fully submerged. Let them sit for at least 15 minutes to pickle.
- Once the beets are cool enough to handle, peel them and chop them into chunks. In a food processor, combine the roasted beets, drained chickpeas, tahini, olive oil, lemon juice, and salt. Blend until smooth, scraping down the sides as necessary. Adjust seasoning to taste, adding more salt or lemon juice if desired.
- While the hummus is blending, toast the rye bread slices until they are golden and crispy. This will add a nice texture to your smorrebrod.
- To assemble the smorrebrod, spread a generous layer of the roasted beet hummus on each slice of toasted rye bread. Top with sliced avocado and a few pickled onion slices. You can arrange the toppings artfully for an appealing presentation.
- Serve immediately, garnished with additional salt or a drizzle of olive oil if desired. Enjoy your Roasted Beet Hummus Smorrebrod with Avocado and Pickled Onions!
Tips
- Roast beets in advance to save time and allow them to cool completely before blending.
- For the most vibrant hummus, use fresh, high-quality tahini and ensure your chickpeas are well-drained.
- Pickle your onions at least 15-30 minutes before serving to develop maximum flavor.
- Toast rye bread until crisp to prevent sogginess and add a delightful crunch.
- For extra flavor, try adding a sprinkle of fresh herbs like dill or chives on top.
- Use a food processor for the smoothest possible hummus texture.
- If you're meal prepping, store hummus and toppings separately to maintain freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
