Beetroot hummus toasts with olives & mint
- Preparation and cooking time
- 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
- 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.
If making a packed lunch, toast the bread and keep the hummus separate from the beetroot, olives and mint.