Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions

An open sandwich with beet hummus, avocado slices and pickled onions on a plate with a fork

A vibrantly stunning (and vegan) Nordic open sandwich with roasted beet hummus, creamy avocado and piquant pickled onions.  



For the Smørrebrød:

4 slices dense rye bread, such as Easy Overnight Danish Rye (Rugbød)

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


For the Quick Pickled Onions:

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


  1. 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.

Keywords: smørrebrød, smørgås, open sandwich, vegan, vegetarian, beet, hummus, easy, lunch, avocado, Danish, Nordic, Scandinavian