Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions
A vibrantly stunning (and vegan) Nordic open sandwich with roasted beet hummus, creamy avocado and piquant pickled onions.
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 slices dense rye bread
- 1 cup Roasted Beet Hummus
- 1-2 avocados (sliced)
- Extra-virgin olive oil for drizzling
- Coarse salt and freshly ground pepper
- Quick Pickled Onions (recipe follows)
- Sprouts or microgreens for serving (optional)
- 1 red onion (sliced thin)
- ¼ cup water
- ¼ cup red wine vinegar
- ¼ cup white vinegar
- ½ teaspoon fine salt
- ¼ teaspoon chile pepper flakes
- 3 tablespoons sugar
Instructions
- 1
Make the Quick Pickled Onions. Place the sliced red onion in a medium bowl or quart-size Mason jar. Heat remaining ingredients over medium until mixture just comes to a boil. Pour over onions. Let sit at room temperature for at least 30 minutes. (Quick Pickled Onions keep in the fridge for up to a week).
- 2
Assemble the Smørrebrød. Transfer sliced bread to a clean work surface. Spread the surface of each slice of bread with a generous layer of Roasted Beet Hummus. Top with sliced avocado and a drizzle of oil. Season with salt and pepper. Garnish with Quick Pickled Onions and sprouts or microgreens, if desired. Serve.