Beetroot Hummus Toast with Avocado 😊🍷

Beetroot Hummus Toast with Avocado 😊🍷

Ingredients

400g cooked chickpeas

200g roasted beetroot

1 cooked beetroot

200ml cider vinegar

2 cloves garlic

3 teaspoons sugar

1 tablespoon arrowroot flour

1 teaspoon ground cumin

2 tablespoons tahini (sesame paste)

30ml olive oil

Juice of 1/2 lemon + juice of 1 lemon

Salt and black pepper to taste

3 slices of regional bread to taste

1 whole avocado

Feta cheese to taste

1 tomato (to rub the bread)

Coriander to taste

Preparation

1. Hummus: In a food processor, place 400g of cooked and drained chickpeas. Cut 200g of roasted beetroot into cubes and add to the chickpeas.

2. Add 1 clove of garlic, 2 tablespoons of tahini, 1 teaspoon of ground cumin, 30ml of olive oil, juice of 1 lemon (or about 30ml), salt and black pepper to taste. Blend everything at maximum speed and adjust the seasoning if necessary.

3. Beetroot sauce: Grate 1 cooked beetroot.

4. In a small saucepan, add the grated beetroot, 200ml of cider vinegar to cover the beetroot and 3 teaspoons of sugar. Cook until boiling. Dissolve 1 tablespoon of arrowroot flour in a little water and pour over the beetroot. Stir until thickened.

5. Rub 1 clove of garlic on 4 slices of bread and drizzle with a little olive oil. Toast the bread on a griddle. 6. Cut 1 avocado in half and sprinkle with lemon juice to prevent it from oxidizing. Cut 1 half into slices and mash the other half.

7. Rub the bread with garlic and/or tomato again and then spread the hummus or mashed avocado mixture on the bread.

8. Garnish with the avocado slices on top, with the avocado sauce and sprinkle with crumbled feta cheese, chopped coriander and serve!