Beetroot hummus toasts with olives & mint

A table topped with different types of food Vegetarian Lunch Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:2 mins
  • Easy
  • Serves 2

Sweet, earthy beetroot, salty feta and fresh mint shine in this simple lunch. ‘Eating the rainbow’ is a nutritional plus and beetroot ticks the purple box

Nutrient Unit
kcal 381
fat 12g
saturates 3g
carbs 47g
sugars 11g
fibre 11g
protein 16g
salt 1g
Sweetcorn & courgette fritters


  • 2 slices seeded wholemeal soda bread
  • 210g can chickpeas , drained
  • 200g ready-cooked beetroot , sliced
  • 1 tbsp lemon juice
  • 1 small garlic clove
  • 1 tsp rapeseed oil
  • 30g feta , crumbled
  • 6 pitted Kalamata olives , halved
  • a few fresh mint leaves


  • STEP 1

Toast the bread – if the slices are quite long, halve them first.

  • STEP 2
Green pesto minestrone

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

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