Beetroot hummus toasts with olives & mint
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- Preparation and cooking time
- Prep:
- Cook:
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 381 |
| fat | 12g | |
| saturates | 3g | |
| carbs | 47g | |
| sugars | 11g | |
| fibre | 11g | |
| protein | 16g | |
| salt | 1g |
Ingredients
- 2 slices seeded wholemeal soda bread
- 210g can chickpeas , drained
- 200g ready-cooked beetroot , sliced
- 1 tbsp lemon juice
- 1 small garlic clove
- 1 tsp rapeseed oil
- 30g feta , crumbled
- 6 pitted Kalamata olives , halved
- a few fresh mint leaves
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.
Goes well with
Recipe from Good Food magazine, January 2017
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