Beetroot Hummus & Avocado Tartine with Edible Flowers
Ingredients (serves 2)
For the Tartine Base:
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2 slices of brioche bread or sourdough
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1 tbsp olive oil (for toasting)
Beetroot Hummus:
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1 small cooked beetroot (about 100g)
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200g canned chickpeas (drained and rinsed)
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1 garlic clove
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1.5 tbsp tahini
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Juice of 1/2 lemon
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2 tbsp olive oil
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Salt to taste
