Veggie Picnic Sandwich with Beet Root Hummus

Veggie Picnic Sandwich with Beet Root Hummus


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What better way to enjoy good weather than a nice picnic, and what better way to have a picnic than with a picnic sandwich with fresh veggies to match the season? With arugula, creamy avocado and roasted red peppers, you will be feeling as bright as this beet root hummus spread after you eat this sandwich at your next picnic.

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Time needed

20 min preparation

Serving Size / Yield

2 servings


  • 1 loaf of toasted ciabatta bread, halved
  • 1 cup of roasted red peppers
  • 1 avocado, pitted and sliced
  • 1 cup of arugula
  • 1 roasted beet root, chopped
  • ½ cup of feta cheese crumbles
  • ½ cup of chickpeas
  • 1 tablespoon of lemon juice
  • 1 tablespoon of garlic powder
  • 1 tablespoon of olive oil
  • salt and pepper

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In a food processor, blend beet root, chickpeas, garlic powder, olive oil and salt and pepper together until completely smooth to make the beet root hummus.
Spread the beet root hummus on the bottom bread slices, then build the sandwich by layering it with arugula, avocado, roasted red peppers, feta cheese and some salt and pepper to taste. Slice the sandwich down the middle and pack in your picnic basket! Jar the leftover hummus to-go for extra dipping.

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