Beetroot hummus toasts with olives and mint

• wholemeal soda bread with seeds2 slices slices
• canned chickpeas↗210g g

  drained

• cooked beetroot200g g

  sliced

• lemon juice1 tbsp tbsp
• garlic clove↗1 small
• rapeseed oil↗1 tsp tsp
• feta↗30g g

  crumbled

• Kalamata olives6 pitted pcs

  halved

• mint leaves↗a few fresh

Step-by-step instructions

1. 1

   Toast the bread – if the slices are quite long, first cut them in half.

2. 2

   Meanwhile, transfer the chickpeas to a bowl together with half of the beetroot, lemon juice, garlic and oil, and blend with an immersion blender until you get a hummus. Spread it on the toasts, top with the remaining beetroot and sprinkle feta, olives and mint.