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Beetroot hummus toasts with olives & mint

Beetroot hummus toasts with olives & mint

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A star rating of 4.8 out of 5.11 ratingsRate
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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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal381
fat12g
saturates3g
carbs47g
sugars11g
fibre11g
protein16g
salt1g
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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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Overall rating

A star rating of 4.8 out of 5.11 ratings
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