"Beetroot hummus toasts with olives and mint "RECIPE

Fixings

2 cuts seeded wholemeal pop bread

210g can chickpeas, depleted

200g prepared cooked beetroot

Beetroot

, cut

1 tbsp lemon juice

1 little garlic clove

1 tsp rapeseed oil

Rapeseed oil

30g feta

Feta

, disintegrated

6 set Kalamata olives, split

a couple of new mint takes off

Strategy

Toast the bread – if the cuts are very long, split them first.

In the mean time, tip the chickpeas into a bowl with a large portion of the beetroot, the lemon juice, garlic and oil, and barrage with a stick blender to make hummus. Spread on the toast, top with the rest of the beetroot and disperse with feta, olives and mint.