We don’t know about you, but we can’t wait to grab some pitta and dive into this thick and creamy bowl of beetroot hummus.
1 x 400g tin of chickpeas
250g cooked beetroot
50g Mornflake Scottish Jumbo Oats
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.