ngredients

US Customary - Metric

• 2 slices of bread - I used rye, toasted

• 1/2 cup Beet Hummus - home made or your favorite store-bought hummus

• 1 avocado - pitted and sliced

• 1/2 cup Radish sprouts

• 1 radish - thinly sliced

• 1 tbsp Feta cheese - crumbled

• salt + Pepper - to taste

Instructions

• Spread a generous layer of hummus (approximately 2 tablespoons) over each slice of toasted bread. Layer the remaining ingredients on top of the hummus, starting with the avocado, followed by the sprouts, radish, feta cheese and a small sprinkle of salt and pepper.

• Best served immediately.

Nutrition

Calories: 365kcal | Carbohydrates: 31g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 481mg | Potassium: 678mg | Fiber: 11g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 12.8mg | Calcium: 116mg | Iron: 3mg

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o make this hummus, I’m swapping the usual chickpeas hummus for pinto beans. They’re delicious and so versatile. Pinto beans, like any legumes, are packed with plant based protein and great fiber - 2 tbsp of them will give you around 5-6g and 4g of protein and fiber respectively.

Extra superpowers here adds the beetroot, which brings vitamins and minerals like folate (vit B9- essential during pregnancy), iron and vit C. Beetroot is also rich in antioxidants and fiber, and adds a beautiful pink color to this hummus! It’s a perfect snack for an afternoon with friends (crudités, hmmmmmm..) or to keep in your fridge during the week and use in salads or sandwiches. PLUS, it takes just 5 minutes to make - give it a try!