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1 x 400g tin of chickpeas

250g cooked beetroot

50g Mornflake Scottish Jumbo Oats

60ml tahini

60ml water

2 garlic cloves

2 tbsp lemon juice

1 tsp smoked paprika

Pinch of salt

Glug of olive oil


Toppings (per slice of sourdough)


1 heaped tbsp beetroot hummus

¼ avocado, sliced

1 tsp mixed seeds

A sprinkle of fresh sprouts


Simply place all of the ingredients into a food processor (or blender) and blend until smooth and creamy. Add additional olive oil, or water, until you reach your desired consistency.


Spread the hummus on toasted sourdough with sliced avocado, mixed seeds and a sprinkle of fresh sprouts.


Store the remaining hummus in the fridge for up to 3 – 4 days.

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