How is it already the end of July?! This summer (like every other summer, of course) has flown by, and it’s hard to believe parents are already preparing for back-to-school season. This rainbow veggie sandwich is a great way to get your kids to eat more veggies!
Back when my siblings and I were in school, sandwiches were always a staple. In high school, I typically packed my own lunches, but I tended to be both lazy and a creature of habit, so nearly every single lunch contained an almond butter + raspberry jam sandwich on multigrain bread. Not very exciting, and not a whole lot of nutrient diversity (although I did usually pack some sliced veggies on the side).
Had I been a bit more creative, it wouldn’t have been all that difficult to throw together a much tastier combo, like this super easy veggie + beet hummus bagel sandwich!
Bagels are an underrated sandwich option – I think they’re much better at holding together raw ingredients, and they work well with this sandwich in terms of filling to bread ratio. We always use our favorite Canyon Gluten Free Bagels – we chose their Everything Bagel variety for this sandwich to add a bit more flavor, but you can certainly substitute with their Plain flavor if you’re in the mood for something a bit more classic! (Side note; I am obsessed with their Cinnamon Raisin bagel, especially toasted & spread with a bit of dairy free cream cheese!)
Homemade hummus is surprisingly simple to make, and you can make a big batch at the beginning of the week and store in the fridge for easy access. We like to add a bit of spice to our beet hummus with harissa, a spicy North African condiment. You should be able to easily find harissa paste at your local grocery store, but you can also attempt a homemade version if you’re up for the challenge!Print
Homemade beet harissa hummus brings this vegetable-centric bagel sandwich together.
- 1 Canyon Gluten Free Everything Bagel
- 4 tbsp beet harissa hummus (recipe below)
- Purple cabbage
- Heirloom Tomatoes
Beet Harissa Hummus:
- 1 15.5 oz can chickpeas (drain, reserve liquid)
- 3 small cooked beets
- 5 tbsp tahini
- 4 tbsp freshly squeezed lemon juice
- 1 1/4 tsp salt
- 3 cloves garlic
- 1–2 tbsp harissa paste
- 3 tbsp olive oil
- 1–3 tbsp reserved chickpea liquid (for consistency)
- Add chickpeas, beets and tahini to a food processor or blender and blend for about 10 seconds. Add lemon juice, salt, garlic and harissa and blend about 30 seconds. You may need to scrape down the sides of processor with a spatula.
- Slowly stream in olive oil, and finish with chickpea liquid until you reach desired consistency. Taste and adjust seasoning as needed. Store in airtight container in fridge for a week.
- To assemble sandwich, spread each bagel half with hummus, and layer with sliced purple cabbage, sliced cucumber, spinach, tomatoes, etc. Enjoy!
After testing many batches of hummus, we’ve actually found that a blender usually makes much creamier hummus than a food processor.