Fixings
2 cuts seeded wholemeal pop bread
210g can chickpeas, depleted
200g prepared cooked beetroot
Beetroot
, cut
1 tbsp lemon juice
1 little garlic clove
1 tsp rapeseed oil
Rapeseed oil
30g feta
Feta
, disintegrated
6 set Kalamata olives, split
a couple of new mint takes off
Strategy
Toast the bread – if the cuts are very long, split them first.
In the mean time, tip the chickpeas into a bowl with a large portion of the beetroot, the lemon juice, garlic and oil, and barrage with a stick blender to make hummus. Spread on the toast, top with the rest of the beetroot and disperse with feta, olives and mint.