Avocado and Beetroot Hummus

This Sourdough September, we’re sharing some of our favourite recipes featuring the delicious creation that is fermented sourdough. This Beetroot Hummus has the perfect amount of subtle sweetness from the beetroot and macadamia oil, and is best enjoyed slathered over a slice of soft, crusty sourdough and topped with creamy avocado.

Beetroot Hummus:

• 250g cooked beetroot, drained and quartered
• 400g chickpeas
• 1 garlic clove
• 1 tbsp tahini
• 100ml Mokhado Macadamia Oil
• Squeeze of lemon juice
• ground black pepper
• Pinch of sea salt

• 1 avocado, sliced
• 4 slices of sourdough
• Handful of cherry tomatoes
• Rocket leaves to garnish

1. Add all hummus ingredients into a blender and blend until smooth.
2. Lightly toast the sourdough slices and spread with a generous serving of the beetroot hummus
3. Top with avocado, tomatoes and rocket. Simple and easy!