O
Organic & Non‑GMO

Beetroot Hummus Avocado

  • Prep Time:
    20 Minutes
  • Total Time:
    20 Minutes
  • 4 Servings
  • Prep Time:
    20 Minutes
  • Total Time:
    20 Minutes
  • 4 Servings

Ingredients

    • 1 750 ml jar beets
    • 250 g chickpeas (400 g can – drained)
    • 1/4 cup tahini
    • 2 cloves of garlic – minced
    • 4 teaspoons of olive oil
    • 2 tablespoons lemon juice
    • salt and pepper, to taste

Preparation

  1. Heat oven to 375F. 
  2. Place beets evenly spaced apart (not touching) on baking sheet. 
  3. Roast beets for 45 minutes, until soft. 
  4. Allow to cool, peel and dice into rough cubes. 
  5. Place into food processor with the chickpeas, tahini, garlic, olive oil, lemon juice and salt + pepper. 
  6. Blend until smooth. 
  7. Toast Oroweat Organic Quinoa & Sunflower Seeds
  8. Spread with beetroot hummus, layer with baby spinach leaves and avocado slices. 
  9. Sprinkle with toasted pumpkin seeds. 
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