sun chasers

RAINBOW SANDWICHES

LAYER UP SANDWICHES IN FUN, BRIGHT COLOUR COMBOS! TRY LAYERS OF SPINACH DIP OR PESTO; ROASTED PUMPKIN AND BEETROOT SLICES; OR SMASHED AVOCADO, CARROT DIP AND BEETROOT HUMMUS.

For the beetroot hummus:

 Makes around 1 1/2 cups

Adding ice-cold water to hummus makes it smoother and creamier! Add a little at a time and process well until you have a thick, creamy hummus.

• 2 medium beetroot, cooked until tender and cooled
• 400g / 0.9lb can chickpeas, drained
• 2 tbsp tahini
• juice of 1 lemon
• 2 tbsp olive oil
• 1/2–1 tsp ground cumin, optional
• salt and pepper, to taste
• ice-cold water, to add volume, around 1/4–1/2 cup or to desired consistency

1. Place the cooked beetroot and chickpeas into the bowl of a food processor. Blitz for