Portobello Burgers with Beetroot + Almond Hummus - IQS Recipes

Ingredients

• 8 portobello mashrooms.
• 1/4 cup olive oil.
• 2 teaspoons toasted sesame oil.
• 1 teaspoon rice wine vinegar.
• 2 teaspoons tamari.
• 2 tablespoons white sesame seeds.
• sea salt and freshly ground black pepper, to taste.
• 1/4 medium red cabbage, finely sliced.
• 2 tablespoons parsley, chopped.
• 2 teaspoons lemon juice.
• 1 large beetroot, peeled and grated.
• 2 teaspoons apple cider vinegar.
• 1 large tomato, sliced into thick rounds.
• 1 large avocado, cut into wedges.
• 2 handfuls alfalfa sprouts.
• 4 lettuce leaves - iceburg or butter.
• 1/2 cup tomato sauce (see notes below).
• 2 medium zucchinis, peeled and roughly chopped.
• 3/4 cups almonds, soaked for 12 hours or overnight.
• 1/2 cup tahini.
• 1/3 cup lemon juice.
• 1 teaspoon sea salt.
• 1 teaspoon cumin.
• 1 large clove garlic, crushed and finely chopped.
• 1/4 teaspoon chilli powder or a pinch of cayeene.