Ingredients
Scale
- 2 medium beets, roasted and peeled
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and pepper to taste
- 4 slices of your favorite bread, toasted
- Optional toppings: fresh herbs (parsley, dill), crumbled feta cheese, a sprinkle of seeds
Instructions
- Preheat your oven to 400°F (200°C) and roast the beets wrapped in foil for 45-60 minutes until tender.
- Once cooled, peel and chop the roasted beets.
- In a food processor, blend the chopped beets with chickpeas, tahini, garlic, lemon juice, and olive oil until smooth.
- If too thick, add water gradually until desired consistency.
- Toast your slices of bread to your preferred crispiness.
- Spread the roasted beet hummus on each toast slice, drizzle with olive oil, and garnish with optional toppings.
Notes
- Ensure the beets are tender before peeling for the best flavor.
- Choose a high-quality tahini for richer taste.
- Adjust hummus consistency with water as needed.
- Feel free to add spices or herbs for customization.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg