THE BLOOM TOAST
Toasted sourdough, creamy beetroot hummus and a few simple finishing touches.
Prep time: 10 min
Serves: 2
YOU’LL NEED
FOR THE BEETROOT HUMMUS
- 150 g cooked chickpeas, drained
- 80 g cooked beetroot
- 1 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- A pinch of salt
- 1–2 tbsp water, as needed
TO SERVE
- 2 slices sourdough bread
- Extra virgin olive oil
- Flaky sea salt
- Fresh sprouts or microgreens, optional
HOW TO MAKE IT
- Add the chickpeas, beetroot, tahini, lemon juice, olive oil and salt to a blender or food processor.
- Blend until creamy.
- Add a little water at a time until you reach the texture you like.
- Toast the sourdough until golden and crisp around the edges.
- Spread a generous layer of beetroot hummus over each slice.
- Finish with a small drizzle of extra virgin olive oil and a pinch of flaky sea salt.
- Add fresh sprouts or microgreens if using.
MAKE THE ORDINARY A LITTLE BETTER.