Soda Bread Tartine with Beetroot Hummus, Avocado and Shaved Fennel

Soda Bread Tartine with Beetroot Hummus, Avocado and Shaved Fennel

Soda Bread Tartine with Beetroot Hummus, Avocado and Shaved Fennel - A revitalising recipe put together by Lou Lou Hamilton as a perfect antidote to festive overindulgence.

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Serves: 4

300g cooked beetroot

2 cloves garlic, minced

150 ml olive oil

1 tin chickpeas in water, drained

1 lemon zested and squeezed

2 tbsp tahini

100-125 ml extra virgin olive oil

salt and pepper

4 slices soda bread, toasted

2 ripe avocados

1 fennel

  1. Place cooked beetroot in food processor and blend until smoothish.
  2. Add chickpeas, lemon zest and juice, tahini and garlic with of the olive oil and blend until smooth. If you feel it is too dry and needs more liquid add the remainder of the olive oil or water until the desired consistency is acquired.
  3. Taste and season accordingly and store in fridge until ready to use.
  4. When ready to serve, spoon hummus onto toasted bread, top with sliced avocado and shaved fennel, drizzle with a little more olive oil and lemon, season if needed

Be sure to pop into Cocolicious in the New Year. Cocolicious, Stone Street, Cranbrook, Kent, TN17 3HF www.cocolicious.co.uk

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Starters

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