Beetroot hummus toasts with olives & mint
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Beetroot hummus toasts with olives & mint

By Sara Buenfeld

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

  • Prep:10 mins
    Cook:2 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 381
  • fat 12g
  • saturates 3g
  • carbs 47g
  • sugars 11g
  • fibre 11g
  • protein 16g
  • salt 1g

Ingredients

  • 2 slices seeded wholemeal soda bread (see 'goes well with')
  • 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

Tip

Packed lunch

If making a packed lunch, toast the bread and keep the hummus separate from the beetroot, olives and mint.

Method

  1. Toast the bread – if the slices are quite long, halve them first.

  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 houmous. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.

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