Ingredients
200g Cooked chickpeas (1/2 can)
½ lemon juiced
½ tsp honey
½ tsp tahini
1 Tbsp Parsley
½ cup raw beetroot cubed
Salt and Pepper to taste
1 serving of Adashiko collagen (optional, to keep it vegan or vegetarian, leave it out)
2 x slices of seed bread, toasted
½ avocado to serve
Method
In a small food processor, add the chickpeas, lemon juice, honey, tahini, parsley, beetroot and adashiko collagen. Process until smooth. You may need to scrap the sides down a few times as you’re processing.
Add salt and pepper to your required taste.
Toast your bread, then top with the hummus, sliced avocado slices and sprinkle with a tad more parsley.
This is a single serve hummus, and should be eaten in the day.
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