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Beetroot Hummus, Feta & Pistachio Crostini (Vegan)

January 14, 2025

This delicious two-bite, beetroot delight tastes as fabulous as it looks! To up the presentation factor, we have piped the beetroot hummus onto the crostini using a piping bag, but you can also dollop it on carefully with a spoon. #Vegan #DairyFree #SummerSnacks

Ingredients

3-4 tbsp plant-based Nuttelex (melted)

1 baguette

sea salt flakes to taste

200 g beetroot hummus

150 g preserved baby beetroots- diced into tiny cubes

100 g crumbled dairy-free feta

handful crushed pistachios

micro herbs for garnish

Tools

pastry brush

baking paper

baking tray

piping bag (optional)

Directions

1Preheat oven 170C fan forced.

2Slice baguette 5 millimetres thick, brush each slice lightly with melted Nuttelex, and bake till golden (5-10 minutes).

3 Once the crostini is cooled, add a dollop of the beetroot hummus. For a fancier look, use a piping bag as per image.

4Top with the diced baby beetroot, add a sprinkle of crumbled feta and micro herbs, plus a splattering of the crushed pistachios.

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