Beetroot Hummus & Avocado Bruschetta

Breakfast just got a little bit brighter and more interesting with this fabulous combination! This beetroot hummus and avocado bruschetta is a great way to sneak in some extra fibre and protein, helping you stay fuller for longer. And yes, it tastes just as good as it looks.

Beetroot Hummus & Avocado Bruschetta

Ingredients

• 450g can of baby beetroot, drained

• 400g can of chickpeas, rinsed and drained

• 2 tbsp tahini

• Juice of 1 lemon

• 2 tbsp garlic-infused olive oil

• 2 tbsp plain olive oil

• 1 avocado, sliced

• Handful of baby tomatoes, sliced

• Handful of rocket leaves

• Gluten free or sourdough bread, toasted

Method

1.   Place baby beetroot, chickpeas, tahini, lemon juice, garlic infused and regular olive oil into a food processor. Blitz mixture until smooth and velvety.
2.   Toast bread and spread with beetroot hummus. Top with rocket leaves, sliced avocado, and cherry tomatoes and enjoy!
3.   Leftover hummus will keep for a week in the fridge.