Overhead of rainbow veggie bagel sandwich with beet hummus sliced in half on a white tray

Rainbow Veggie Bagel Sandwich with Beet Harissa Hummus

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 1 sandwich 1x
  • Category: Lunch


Homemade beet harissa hummus brings this vegetable-centric bagel sandwich together.



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
  • 12 tbsp harissa paste
  • 3 tbsp olive oil
  • 13 tbsp reserved chickpea liquid (for consistency)


  1. 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.
  2. 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.
  3. 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.