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Ingredients

Method

  • STEP 1

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

  • STEP 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 TIPS
PACKED LUNCH

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

Recipe from Good Food magazine, January 2017

Goes well with

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A star rating of 4.8 out of 5.11 ratings
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