🍳 Crunchy Rye Bread with Beetroot Hummus and Avocado

Name: Crunchy Rye Bread with Beetroot Hummus and Avocado
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g small beetroot bulbs (2 small ; pre-cooked, vacuum-sealed); 250 g chickpeas (can; drained weight); 4 tbsp olive oil; salt; pepper; 200 g rye wholemeal bread (4 slices); 2 avocados; 15 g toasted sesame seeds (1 tbsp)

342 kcal · 30 min · 4 servings

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Ingredients

125 g small beetroot bulbs (2 small ; pre-cooked, vacuum-sealed)
250 g chickpeas (can; drained weight)
4 tbsp olive oil
salt
pepper
200 g rye wholemeal bread (4 slices)
2 avocados
15 g toasted sesame seeds (1 tbsp)

Instructions

1. Cut the beetroots into small cubes.
2. Place the beetroot cubes, chickpeas, oil, salt, and pepper into a mixing cup.
3. Blend the mixture with a hand blender until it is fine and smooth.
4. Toast the bread slices until crispy.
5. Spread the beetroot dip evenly over the toast slices.
6. Cut the avocados in half lengthwise and carefully remove the pit.
7. Carefully scoop the flesh out of the skin.
8. Slice the avocado flesh into thin slices.
9. Arrange the avocado slices in a fan shape on top of the bread.
10. Finally, sprinkle the dish with sesame seeds.

Nutrition per serving

kcal: 342
Protein: 10 g · Fett/Fat: 17 g · Carbs: 38 g