Smoked Salmon and Beetroot Hummus Toasts
A delicious and healthy toast topped with homemade beetroot hummus, smoked salmon, and cucumber pickle.
4
Servings
15
Prep (min)
0
Cook (min)
easy
Difficulty
Ingredients
-
Cooked beetroot
–
1.0
-
Cooked chickpeas
–
1.0
425-g can
-
Large lemon
–
1.0
-
Large lemon
–
1.0
-
Salt and black pepper
–
1.0
pinch
-
Large cloves garlic
–
1.0
-
Ground cumin
–
0.0
tsp
-
Tahini
–
30.0
g
-
Extra virgin olive oil
–
60.0
ml
-
Ice Water
-
Cucumber
–
1.0
-
Dill
–
1.0
bunch
-
White wine vinegar
–
3.0
tbsp
-
Water
–
3.0
tbsp
-
Sugar
–
1.0
tsp
-
Salt
-
Smoked Salmon
-
Sourdough
Instructions
-
1
Rub off the skins of the chickpeas - this is optional but makes it super smooth.
-
2
Add the chickpeas, beetroot, lemon, cumin and garlic to a blender or processor and blend until smooth.
-
3
Drizzle in olive oil as the hummus is mixing. Add a few spoons of ice cold water.
-
4
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed.
-
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
Serve the hummus on a slice of sourdough toast with smoked salmon on top and some cucumber pickle.
Nutrition
Per serving