Rote-Rüben-Hummus mit VEGGY Hot+Spicy, Avocado und Feta auf Schwarzbrot

Avocado on Beet Hummus with Feta

Name: Avocado on Beet Hummus with Feta
Total time: 30 min
Yield: 2 Portions
Ingredients: 2 Medium-sized beets, cooked; 400g Chickpeas (from a can); 2tbsp. Tahini; 1 Garlic clove; 4tbsp. Lemon juice; 2 Slices of black bread; 1 Avocado, sliced; 100g Feta, crumbled; 1pinch Chili Bird’s Eye; 1tsp. Nigella, Whole; 1pinch Sea Salt, Coarse

20—30 Min

Chili Bird’s Eye

Crunchy toasted brown bread, topped with a delicious hummus and seasoned with our Bird's Eye Chili for the perfect amount of spice. Feta and sliced avocado complete this dish. It's a super-fast snack for those who simply cannot wait, as the hummus can be prepared the night before. A soft-boiled egg would also be a great addition to this recipe.

Ingredients 2 Portions

2 Medium-sized beets, cooked
400 gChickpeas (from a can)
2 tbsp.Tahini
1 Garlic clove
4 tbsp.Lemon juice
2 Slices of black bread
1 Avocado, sliced
100 gFeta, crumbled
1 pinchChili Bird’s Eye
1 tsp.Nigella, Whole
1 pinchSea Salt, Coarse

Preparation

1
Finely puree the beets with the peeled garlic clove and chickpeas.
2
Add the tahini, lemon juice, sea salt and chili and combine thoroughly. If the hummus is too thick, add a little water. Put the hummus to one side.
3
Toast the black bread, spread the hummus on the bread and arrange the sliced avocado and feta on top. Finally sprinkle with the whole nigella and enjoy.