We don’t know about you, but we’re ready to top our sourdough with a generous spoonful of this creamy beetroot hummus!
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.