Beetroot Hummus on Toast with Avocado

Ingredients

• Beets

  Raw

  2 beet or 164g

• Chickpeas

  Canned - Tesco

  ½ can, drained or 153g

• Garlic

  Raw

  2 clove or 6g

• Lemon juice

  Raw

  1 tbsp or 15g

• Tahini

  Dips and Spreads - Wegmans

  1 tblsp or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sourdough bread

  French or vienna

  1 slice, small or 32g

• Avocado

  Wegmans

  1 Serving or 100g

Directions

1. Preheat oven to 190C/375F
2. Remove the stalks and peel the beetroot (I do it under running water in the sink to make less mess). Chop the beetroot into small chunks and wrap it all loosely in foil. Place on the baking tray and roast for 30 minutes or until soft. Allow to cool
3. Add the cooled beetroot, chickpeas, garlic, olive oil, lemon juice and tahini to a blender or food processor and whiz until it forms a thick paste
4. Cut the avocados into slices or decorative rose shape. Spread the beetroot hummus onto the toasted sourdough and top with the avocado. Sprinkle with the sesame seeds (if using)