Weekday lunches at home don’t need to be boring and this Beet Hummus & Avocado with Crispy Cauliflower Hash Browns is anything but.
We love meals that you can just throw together. Make a big batch of beet hummus, ripe buttery avocados at the ready and then all you need to do is turn the oven on for crispy cauliflower hash brown perfection. A great alternative to just reaching for the toast!
Explore more of our quickest and tastiest #wfhlunch ideas for a welcome interruption to the work day here.
For the Hummus
1 can of chickpeas, drained and rinsed well
1 small cooked beet
1 tbsp lemon juice
3 tbsp extra virgin cold pressed olive oil
½ tsp sea or rock salt, to taste
6 - 8 Strong Roots Cauliflower Hash Browns
1 large ripe avocado
Greens of choice
Salt and pepper
Toasted sesame seeds & olive oil
method (tick as you go)
Preheat your oven to 200C (400F).
Place cauliflower hash browns on a baking tray and cook for 15 - 17 minutes in the oven.
Meanwhile place all hummus ingredients in your food processor or high speed blender and blend until smooth. Add a touch more oil to thin out desired consistency; it all comes down to individual preference!
Stack cooked hash browns like you would pancakes, top with a generous dollop of hummus and half a sliced avocado per person.
Sprinkle them with sesame seeds, salt and black pepper. Add some spinach or rocket for a little more green in your life.