Avocado on Beet Hummus with Feta
20—30 Min
Crunchy toasted brown bread, topped with a delicious hummus and seasoned with our Veggy Hot + Spicy mix for the perfect amount of spice. Feta and sliced avocado complete this dish. It's a super-fast snack for those who simply cannot wait, as the hummus can be prepared the night before. A soft-boiled egg would also be a great addition to this recipe.
- 🥐☕breakfast
- 🌯snack
- 🍲starter
- 🌏international
- 🥒vegetarian
- 🥑avocado
- beetroot
- 🧀cheese
- 🌾grain
- pulses
- 💘 Date Night
- 🚀Quick dishes
- 🌷Spring
- ⛱Summer
Ingredients 2 Portions
- 2 Medium-sized beets, cooked
- 400 gChickpeas (from a can)
- 2 tbsp.Tahini
- 1 Garlic clove
- 4 tbsp.Lemon juice
- 2 Slices of black bread
- 1 Avocado, sliced
- 100 gFeta, crumbled
- 1 tsp.Veggy Hot+Spicy Seasoning Mix
- 1 tsp.Nigella, Whole
- 1 pinchSea Salt, Coarse
Preparation
- 1
Finely puree the beets with the peeled garlic clove and chickpeas.
- 2
Add the tahini, lemon juice, sea salt and Veggy Hot + Spicy mix and combine thoroughly. If the hummus is too thick, a little water. Put the hummus to one side.
- 3
Toast the black bread, spread the hummus on the bread and arrange the sliced avocado and feta on top. Finally sprinkle with the whole nigella and enjoy.
