Beetroot houmous toasts with olives and mint

beetroot humous.jpg

Eating a rainbow of colourful fruit and veg is so beneficial to our health, the more colour the better.  Make this to accompany the soda bread, featured recipe last week.


  • 210g canned chickpeas
  • 200g ready cooked beetroot, sliced
  • 1tbsp lemon juice
  • 1 small garlic glove
  • 1tsp rapeseed oil
  • 30g feta, crumbled
  • 6 pitted olives
  • a few fresh mint sprigs


Tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, blitz with a stick blender to make houmous.  Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.


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