Everyone loves high tea sandwiches: small bites of deliciousness, presented beautifully for a foodie indulgence.
Serves: 2
=R1=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- Hummus
- 3 cups cooked chickpeas
- 2 garlic cloves, peeled
- ¼ cup tahini
- ½ cup lemon juice
- 1 tbsp salt
- 2 cups water
-
- 1 carrot
- ½ beetroot
- 9 slices wholemeal bread, crusts removed
- 3 Lebanese cucumbers, very thinly sliced
- 28 long chives
- Edible viola flowers
Method
- To make hummus, place all ingredients except water in blender and puree. Slowly add water. Puree until smooth.
- Divide prepared hummus into 3 batches.
- To make carrot hummus, add carrot to blender and add one-third of hummus. Blend until hummus is smooth and orange. Place in container.
- For beetroot hummus, add beetroot to blender and add one-third of hummus. Blend until hummus is smooth and purple.
- To prepare triple layered sandwiches, lay out 3 bread slices and spread 1 slice with one of the colours of hummus. Next, place cucumber slices on top of each colour; these will be bottom layers of triple-layer sandwiches.
- Next, spread 3 more slices of bread with other coloured hummus. Choose a different colour from base colour and place on top of cucumber-covered slices.
- Then, final slices can be carefully placed on top and cut into four squares with knife.
- Wrap 1 long thin chive around each sandwich and tie at top with a little knot. Trim ends of chive to neaten then place an edible viola flower on top of each sandwich. Serve on china plate for indulgent high tea.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
