The BBC Good Food logo
Beetroot hummus toasts with olives & mint

Beetroot hummus toasts with olives & mint

By
Rating: 5 out of 5.11 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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.

Goes well with

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.11 ratings

Sponsored content