In a small bowl mix the classic hummus, a few drops lemon juice, finely chopped yellow bell pepper, ½ tsp onion powder, 1 tsp ground turmeric. Mix until well incorporated.
In another bowl mix together the beetroot hummus, finely chopped pickled cucumber, salt, and pepper to taste until well incorporated.
In another bowl mash the avocados, add garlic powder, salt, and pepper to taste.
Lay 4 slices of bread in a single layer, on a serving plate.
Cover up with 1 Tbsp vegan mayo, then spread the turmeric humus mix evenly on the bread layer. Cover up with another 4 slices of bread, spread another Tbsp of mayo and cover with beetroot hummus mix.
Layer on another 4 slices of bread, covering with one more Tbsp mayo, a layer of sliced cucumbers and cashew cream cheese.
Lay on the remaining bread slices and cover the cake with avocado paste on all sides. Give it a splash of lemon juice and start decorating with your favorite greens and seeds.