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a closed multigrain bagel sandwich cut in half, with a thick smooth deep-pink beet hummus layer, thin cucumber and red-edged radish slices and green arugula, without cheese or garnish
Rachel Kim

Veggie Hummus Bagels

Roast the beet until a knife goes through it easily, then blend it completely into the chickpeas so the hummus spreads smoothly instead of dropping little beet cubes into the sandwich. The color will be strong even with one small beet, and lemon and tahini keep the flavor balanced against the raw vegetables. Dry the cucumber and radish slices before stacking them over the spread, because the bagel can handle a generous hummus layer better than a puddle of vegetable water.
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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, place on a small baking sheet and roast for 50 to 60 minutes until very tender; cool for 10 minutes, rub off the skin and cut into chunks.
  2. Blend beet, chickpeas, tahini, lemon juice, garlic, oil, salt and measured cold water in a food processor for 2 to 3 minutes, scraping down, until smooth.
  3. Toast the cut faces of the multigrain bagels under the broiler for 1 to 2 minutes and let cool.
  4. Spread hummus evenly over both cut faces of all four bagels, using the full batch. Divide cucumber, radish and arugula among the bottoms in thin layers.
  5. Close the sandwiches and cut in half with a serrated knife. Serve promptly, or keep the vegetables and hummus refrigerated separately and assemble close to eating.