Beetroot Hummus, Cream Cheese, and Avocado on Toast

I had this for a light lunch at The Hangar Café in Wellington recently, and fell in love, so had to make it myself!

For the Hummus
- 1 can chickpeas
- 1-2 cooked beetroot (I used 1 medium one, from the garden!)
- 1 finely diced / minced garlic clove
- 2 Tablespoons tahini
- Juice of 1 lemon
- Extra virgin Olive oil.
Whiz up everything except oil in a food processor. Slowly add oil until it reaches a desired consistency.

Serve with cream cheese, avocado, pumpkin seeds, on wholegrain toast or bagels. Yum!