Avo Toast with Beet Hummus

Welcome to The Fifth Design kitchen! A place where we explore and create some mouth-watering meals for you to be inspiried by. We are all about creating and sharing beautiful food here and we hope to be the spark that motivates you to call your friends and invite them round for a mouthwatering feast with lots of belly laughs and soulful connections, leaving with not only a full tummy, but a full heart.

This weeks recipe we have created a bright and vibrant alternative to the traditional avo on toast. Pairing this famous breaky with the beetroot hummus gives this dish a sense of life and colour that will turn this standard breakfast dish into your new go-to!

Even if you aren't a fan of beetroot, beetroot hummus is definitely something we reccommend trying. The beetroot gives the chickpeas this sweet boast that brings out the nutty, creaminess of the chickpeas. All in all, a match made in heaven!

We hope this feast makes your mouth water and your taste buds get excited. Enjoy!

We have served this delicious spread on one of our best sellers. The ocean resin round cheese platter.

P.S. Did you know that you can use our boards as a chopping and prepation board as well as a serving board? *Yay to less dishes!*

Toast

3 slices pumpernickel bread, or bread of choice

1 tbsp butter

Beetroot Hummus

1 large roasted beet

1 can chickpeas, drained and rinsed

2/3 cup tahini

¼ cup lemon juice

2 cloves garlic

1 tsp salt

1/3 cup olive oil

Toppings

Sliced avocado

Microgreens or Sprouts

Dukha

In a medium pan, heat butter and toast both sides of bread. Set aside.

In a food processor, add all hummus ingredients except olive oil. Pulse until creamy then with the food processor running drizzle in olive oil from the top. Taste and adjust seasonings.

Spread on top of toast then add avocado, microgreens and dukha. Enjoy!

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