Preheat the oven to 400˚F/200˚C. Place the beets in a roasting pan, drizzle with the olive oil and sprinkle with sea salt and thyme. Bake in the preheated oven for 40 to 45 minutes or until the beets are soft and easily pierced with a fork. Set aside to cool.

In a bowl of a food processor, place the chickpeas, tahini, cumin and lemon juice and pulse until creamy. Add water to reach the desired consistency. Roughly chop the beetroot and add it to the mix. Pulse for a few seconds until combined. Season to taste with salt, pepper, and additional cumin and lemon, if desired.

To assemble the sandwich: place one slice of bread on a serving plate and spread a good spoonful of the beetroot hummus. Layer the zucchini, tomato, snow peas or sprouts, pepper and carrot and top with the other slice of bread.