Smoked Salmon and Beetroot Hummus Toasts

Instructions

1. 1

   Rub off the skins of the chickpeas - this is optional but makes it super smooth.

2. 2

   Add the chickpeas, beetroot, lemon, cumin and garlic to a blender or processor and blend until smooth.

3. 3

   Drizzle in olive oil as the hummus is mixing. Add a few spoons of ice cold water.

4. 4

   Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed.

5. 5

   Finely slice your cucumber and mix with a tablespoon of chopped dill, the vinegar, water, sugar and salt. Place in a Tupperware and leave in the fridge.

6. 6

   Serve the hummus on a slice of sourdough toast with smoked salmon on top and some cucumber pickle.