Beetroot hummus is delicious and gloriously purple. I love it spread onto slices of toasted sourdough bread and topped with an avocado rose!
You can’t rush brunch. You can’t eat brunch stood in the kitchen while checking your phone and getting ready to head out the door. Brunch is to be savoured, to be eaten slowly.
Like most families, we’re usually racing around on weekday mornings. There are school bags to pack and shoes to find. But once the weekend rolls around we swap the instant coffee for freshly ground. We give more consideration to our first meal of the day, we sit together and chat. We slow down.
There are so many great meals to make for brunch. I love mushrooms on toast with garlic and thyme, sweet potato waffles with cheese shards, skillet cornbread with honey and cinnamon butter or courgette (zucchini) and dark chocolate pancakes with maple yogurt drizzle.
How do you like your toast? People can be so picky, can’t they? My daughter and I like it very lightly toasted, while my son and husband like it dark and crispier. We often make a campfire in the garden and instead of gorging on too many marshmallows, I let the kids put bread on sticks to toast in the flames. They love making their campfire or fireplace toast, spread with butter while it’s still warm.
Toast is such a great vehicle for toppings. I’ll often top it with crushed minted peas, but I adore it with this vivid beetroot hummus. It brings a great new flavour to my beloved hummus. Roasting the beets first makes them concentrate, so when it’s pureed with chickpeas, tahini, garlic and lemon it brings such a wonderful depth of flavour.
Recipe: Beetroot Hummus on Toast with Avocado Rose
This brunch is vegan, but if you’re not then feel free to top it with a poached egg or a little smoked salmon. Grab your favourite hot drink (mine would be a toss up between nice coffee or a matcha latte) and the weekend newspapers and have a nice slow brunch!
- 2 medium raw beetroots
- 1 x 400g (15oz) tin chickpeas (garbanzo beans), drained and rinsed
- 2 cloves of garlic, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp tahini
- 2 tbsp olive oil
- Toasted sourdough bread
- 1 avocado
- Olive oil
- 1 tsp black and white sesame seeds (optional)
- Preheat oven to 190C/375F.
- Remove the stalks and peel the beetroot (I do it under running water in the sink to make less mess). Chop the beetroot into small chunks and wrap it all loosely in foil. Place on the baking tray and roast for 30 minutes or until soft. Allow to cool.
- Add the cooled beetroot, chickpeas, garlic, olive oil, lemon juice and tahini to a blender or food processor and whiz until it forms a thick paste.
- Cut the avocados into slices or decorative rose shape. Spread the beetroot hummus onto the toasted sourdough and top with the avocado. Sprinkle with the sesame seeds (if using).
- Lightly oil a large plate or non-wooden chopping board. This is so you can slide the avocado around easier. Lightly oil a sharp knife.
- Cut the avocado in half and remove the stone. Peel the avocado halves then place cut side down on the oiled surface. Make thin cuts from end to end. Use your hands to manipulate the slices to they fan out into a long ‘snake’ of avocado slices, then wind it up from one end to the other to form a flower.
How to Make an Avocado Rose
It’s really easy to make an avocado rose, and it’s a pretty change from just mashing it or using slices. It’s easiest on a large plate, or a piece of marble as I’ve used, as you’ll need the slices to slide around. I use a little oil to make the surface slippery. Then you just need to slice it and manipulate into the rose shape. It really only takes a couple of minutes, but it looks special – perfect for a leisurely brunch.
Iceland Foods – Luxury Fresh Bread
I used to think that Iceland Foods only sold frozen meals. Now that I’ve been working with them, I’ve been delighted to find that they have so much more. They now have a whole range of fresh bakery items. And not just bread but loads of really exciting products!
They’ve just launched their own bakery with fresh bread delivered to their shops daily. The bread is made by skilled bakers using traditional methods. They slow bake their bread over 16 hours, compared to 4 hours for some popular national sliced loaves. Just pop into your local Iceland and check out their range of fresh bread.
Crafted using only the highest quality ingredients, these new luxury breads have been created using a slow dough method (typically know as sour dough) to create rich, intense flavours. During this process, the ingredients can ferment for up to 16 hours and although this may take a little longer, the wholesome, greater flavours are worth the wait… – Iceland Foods
I tried their delicious luxury sourdough batch loaf. It’s soft and fluffy with that distinct sourdough flavour. It’s perfect as a brunch base to my beetroot hummus with avocado rose! The luxury range also includes malted wheat bread, seeded folded flatbreads, brioche rolls, mixed mini bread rolls, five grain and seed batch loaf . All at great value prices.
Looking for more brunch inspiration? Try Bintu’s Baharat Marinated Chickpeas Sandwich, Diana’s French Toast S’mores, Claire’s Italian Caprese Bruschetta on Melba Toast or Jane’s Breakfast Crumpet Burger.
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Disclosure: This recipe for beetroot hummus on toast with avocado was commissioned by Iceland Foods. Thanks for supporting the brands that make it possible for me to write Veggie Desserts.