Beetroot Hummus with Olive Bruschetta

Learn how to make an amazing hummus using beetroot alongside the complementary ingredients of apple, olive bruschetta and honey roasted walnuts. Perfect for party snacks!


  • Flatbreads
  • 1 bag Florette Crispy salad
  • 4 tbs Plain Greek yogurt
  • 4cm piece cucumber
  • pinch salt
  • 1 lime, cut into chunks
  • ½ loaf of olive sour dough bread
  • 50ml olive oil
  • Honey Roasted Walnuts:
  • 50g walnut halves
  • 25ml honey
  • 5g sea salt
  • 1 Green apple


  1. Place all the ingredients into a food processer and blend until a course paste is formed.
  2. Season to taste

Olive Bruschetta

  1. Thinly slice the olive sour dough and place on to an oven tray, drizzle over the olive oil.
  2. Bake in a medium hot oven until golden and crisp, leave to cool on a cooling rack.

Honey Roasted Walnuts

  1. Toast the walnut halves in a dry pain.
  2. Add the honey and caramelise the walnuts, season with the sea salt.
  3. Leave to cool before serving.


  1. Thinly slice the apple into slices then cut into fine strips.

To Serve

  1. Spoon the beetroot hummus onto the plate, arrange the brusetta to the side and sprinkle over with the walnuts and apple, garnish with Florette Baby Leaf lettuce.