Beetroot hummus toasts with olives & mint
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 slices seeded wholemeal soda bread
- 210g can chickpeasdrained
- 200g ready-cooked beetrootsliced
- 1 tbsp lemon juice
- 1 small garlic clove
- 1 tsp rapeseed oil
- 30g fetacrumbled
- 6 pitted Kalamata oliveshalved
- a few fresh mint leaves
Nutrition: per serving
- kcal381low
- fat12g
- saturates3g
- carbs47g
- sugars11g
- fibre11g
- protein16g
- salt1g
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.