;
Beetroot hummus toasts with olives & mint

Beetroot hummus toasts with olives & mint

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 2 mins

Easy

Serves 2

Sweet, earthy beetroot, salty feta and fresh mint shine in this simple lunch. ‘Eating the rainbow’ is a nutritional plus and beetroot ticks the purple box

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal381
  • fat12g
  • saturates3g
  • carbs47g
  • sugars11g
  • fibre11g
  • protein16g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 slices seeded wholemeal soda bread
  • 210g can chickpeas, drained
  • 200g ready-cooked beetroot, sliced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 tbsp lemon juice
  • 1 small garlic clove
  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 30g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 6 pitted Kalamata olives, halved
  • a few fresh mint leaves

Method

  1. Toast the bread – if the slices are quite long, halve them first.

  2. Meanwhile, tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make hummus. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.

  • Recipe Tip

    Packed lunch

    If making a packed lunch, toast the bread and keep the hummus separate from the beetroot, olives and mint.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
spacecadetcat's picture
spacecadetcat
14th Jan, 2018
5.05
Left off the feta as I'm vegan, but otherwise this was a really nice recipe. I often eat toast with toppers, but hadn't thought of using beetroot. It was a nice change, especially with the mint - a fresh, lightweight lunch. Could also be dressed down (just the toast, hummus, beetroot and mint) and eaten as a snack.
flauffy
29th Oct, 2017
5.05
This made a gorgeous lunch. I used Hugh Fearnley Whittingstall's beetroot and walnut hummus recipe which I know is delicious and added all the extra trimmings as above. My husband isn't a huge fan of beetroot but he really enjoyed this.
MCP
1st Mar, 2017
3.05
I really liked this, though I'm not sure if my proportions were quite right, but it has given me indigestion. My tummy has been grumbling since lunch, and I can still taste the garlic. I've got masses left too!
Lynda G
10th Jan, 2017
I made this for lunch yesterday and having it again today. I also made the seeded soda bread which was really tasty and went well with the humous.Would have it again.
fern42
5th Jan, 2017
Made this for lunch today. It was okay, nothing to rave about. Will eat the second portion tomorrow but unlikely to make again. Not much for a lunch portion. Really hungry now and looking forward to my dinner!!
laurawd
5th Jan, 2017
4.05
Very tasty. I mistakenly blended all the beetroot instead of reserve some for top but it was still delish just not quite as tasty as the blue cheese, walnut and pear version.
rosiev
4th Jan, 2017
This is delicious! Really easy and definitely worth making. Yum!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe inspiration?