Rye Breads with Avocado and Beetroot Spread

Ingredients

• 4.3 oz small beetroot tubers (2 small; pre-cooked, vacuum-packed)
• 14 oz chickpeas (canned; drained weight)
• 2 tbsp olive oil
• Salt
• Pepper
• 7 oz rye wholemeal bread (4 slices)
• 2 Avocados
• 0.5 oz roasted sesame seeds (1 tbsp)

Instructions

1. 1.

   Cut the beetroot into small cubes. Puree the beetroot cubes, chickpeas, oil, salt and pepper with a hand blender until smooth.

2. 2.

   Toast the bread slices and spread them with the beetroot spread. Halve the avocados, remove the pits, scoop out the flesh and slice it. Arrange the avocado slices fan-shaped on the breads and sprinkle with sesame seeds.