Rainbow Hummus Toast

Roasted peppers and beet colour five hummus spreads for a bright brunch toast.

Cooking time ≈ 1 h 20 min

Estimated nutrition · Per serving
≈ 280 kcal · Protein 9 g · Carbs 35 g · Fat 12 g

Ingredients

• Hummus
• 1 batch homemade hummus (recipe below) or 1 container (about 250–300 g / 9–10 oz) store-bought plain hummus
• Homemade hummus
• 1 can (400 g / 14 oz) chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 garlic clove
• Salt, to taste
• 2–4 tbsp ice water (to adjust consistency)
• Vegetables
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 small beet
• To serve
• Toasted sourdough bread (or any other bread you like)
• Olive oil
• Mixed seeds (optional)
• Microgreens or fresh herbs (optional)

Method

1. For homemade hummus, blend its listed ingredients until smooth, or use the prepared alternative.
2. Heat the oven to 220°C / 425°F. Oil and lightly salt peppers and beet; roast peppers 25–30 minutes and beet 45–60 minutes, until soft.
3. Peel once manageable and drain excess pepper liquid. Divide hummus into five portions and blend each with one vegetable.
4. Toast bread, arrange the five spreads side by side and finish with oil and optional seeds or herbs.