Beetroot Hummus on Toast with Avocado
Creamy and vibrant beetroot hummus made with chickpeas, tahini, and cooked beets. Easy, healthy, and perfect spread onto slices of toasted sourdough bread and topped with an avocado rose!
Servings: 8
Calories: 92kcal
Ingredients
For the beetroot hummus:
- 2 beetroots (medium sized, raw)
- 1 can chickpeas (400g/15oz can) chickpeas/garbanzo beans), drained and rinsed
- 2 cloves garlic chopped
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 2 tablespoon olive oil
To serve:
- sourdough bread , toasted
- 1 avocado
- Olive oil
- 1 teaspoon black and white sesame seeds optional
Instructions
- Preheat oven to 190C/375F.
- Remove the stalks and peel the beetroot (I do it under running water in the sink to make less mess). Chop the beetroot into small chunks and wrap it all loosely in foil. Place on the baking tray and roast for 30 minutes or until soft. Allow to cool.
- Add the cooled beetroot, chickpeas, garlic, olive oil, lemon juice and tahini to a blender or food processor and whiz until it forms a thick paste.
To serve:
- Cut the avocados into slices or decorative rose shape. Spread the beetroot hummus onto the toasted sourdough and top with the avocado. Sprinkle with the sesame seeds (if using).
To make an avocado rose:
- Lightly oil a large plate or non-wooden chopping board. This is so you can slide the avocado around easier. Lightly oil a sharp knife.
- Cut the avocado in half and remove the stone. Peel the avocado halves then place cut side down on the oiled surface. Make thin cuts from end to end. Use your hands to manipulate the slices to they fan out into a long ‘snake’ of avocado slices, then wind it up from one end to the other to form a flower.
Nutrition
Calories: 92kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 4.5mg | Calcium: 10mg | Iron: 0.4mg