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Andrew Fowler

Veggie Hummus Bagels

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 small beet about 6 oz, scrubbed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 small garlic clove peeled
  • 1 tbsp olive oil
  • 1/2 tsp fine salt
  • 2 tbsp cold water
  • 4 multigrain bagels split
  • 1/2 English cucumber thinly sliced and patted dry
  • 4 radishes trimmed, thinly sliced and patted dry
  • 1 cup baby arugula washed and dried

Method
 

  1. Heat oven to 400°F. Wrap beet in foil on a small sheet; roast 50 to 60 minutes until very tender. Cool 10 minutes; rub off skin and cut into chunks.
  2. Process beet, chickpeas, tahini, lemon juice, garlic, oil, salt, and measured cold water 2 to 3 minutes until smooth, scraping down.
  3. Broil cut bagel faces 1 to 2 minutes; cool.
  4. Spread full batch hummus evenly over both cut faces of all four bagels. Layer cucumber, radish, and arugula thinly on bottoms.
  5. Close; halve with a serrated knife. Serve promptly or refrigerate vegetables and hummus separately, assembling near eating.