On my trip to London, I camped out at Timberyard Cafe in Soho, where they had amazing foods. Among them: Toast with beet root hummus and avocado. Had to try it myself!
250g beet roots (I used pickled ones, but vacuumed ones or freshly roasted will work as well)
250g chickpeas (I used canned ones, always have some on stock)
1 organic lemon
1 teaspoons of tahini
1 clove of garlic
5 tablespoons of olive oil
salt & pepper
- Wash the chickpeas and place them with all the other ingredients in a bowl.
- Blend well. If the mix is too firm (as in my case), add some of the juice from the beet root jar.
- You can top your bread either with additional avocado or feta or goats cheese and drizzle some black sesame on top for serving.