Beetroot Hummus Toasts

Beetroot Hummus Toasts

Beetroot hummus toasts with cucumber and pine nuts, and cherry tomato and pomegranate seeds.

There are so many vegetables I once thought I despised that I actually like. There are others I’m on the fence about; I can eat them when they’re prepared in certain ways, but I can’t stand them if they’re raw or if they’re part of a recipe. Others, I hate full stop.

Beetroot is one of those vegetables that I’m on the fence about. I like it as crisps (thinly sliced and fried), I like them dehydrated in salads, and I enjoy adding the freeze-dried powder to smoothies and curries. However, for some reason, I hate fresh, roasted, baked or steamed beetroot.


Lemon is another fruit that I have a funny relationship with. I love it in lemonade, in dressings (in very small amounts to balance sweetness) and in some savoury recipes. But, I’m not a big fan of it when it overpowers a recipe or makes the dish too tangy. There are a few other fruits and vegetables.

The classic hummus recipe requires chickpeas, olive oil, garlic, tahini, lemon juice and a pinch of salt. I despise the tangy flavour lemon adds to hummus, so I always leave it out. Beetroot, on the other hand, adds a sweet, earthy flavour that I absolutely adore. It is so delicious you can that you can either eat it on its own, use it as a dip for crudites or spread it on toast and top it with fruits or vegetables. Adding beetroot to your hummus is also a sneaky way to get more veggies into your diet, so it is a win-win either way!

Baby cucumber and pine nuts, and cherry tomatoes and pomegranates seeds are the toppings I chose for my beetroot hummus toasts. I enjoyed them both, but there was something extra special about the baby cucumber and pine nut combination.

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Beetroot Hummus Toasts


  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Description

Beetroot hummus toasts with cucumber and pine nuts, and tomato and pomegranate seeds. 


Scale

Ingredients

  • 2 baby cucumbers, sliced horizontally into small circles
  • 2 slices of rye bread, toasted
  • 1 tablespoon toasted pine nuts
  • 100g cherry tomatoes, halved
  • 2 tablespoons pomegranate seeds

For the hummus

  • 240g cooked chickpeas
  • 3 tablespoons tahini
  • 5 tablespoons water (or extra virgin olive oil)
  • 3 tablespoons beetroot powder
  • 1 fat garlic clove, crushed
  • Pinch of salt, to taste

Instructions

Add all of the ingredients for the hummus into a food processor and blitz until smooth and creamy. If the hummus is too thick, thin it with water, one tablespoon at a time until it reaches a consistency that you’re happy with. 

Spread a generous amount of hummus on each of the toasts. One on toast, layer the cucumber then sprinkle the pine nuts over it. On the other toast, layer the cherry tomatoes then sprinkle with the pomegranate seeds. Garnish both toasts with fresh parsley and enjoy!

Notes

Both of these toasts are tasty, but there’s just something about the cucumber and pine nut that is ultra delicious.

  • Category: Breakfast/Lunch/Dinner
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