I’ve been dreaming about creating these really cool toasts for a while now, not only to seduce my other half (it’s already done, we’re getting married, yeahhhh!) but to make our meals at home an amazing experience. Since buying my mini cookie cutter, styling food has been so much easier. Because let’s be honest, those little beetroot and avocado hearts make all the difference!
If you don’t know where to start with vegan cuisine, just pick this recipe. You’ll wonder why you didn’t embark on this journey without meat and dairies sooner. What I love about this recipe is the mix of textures: the caramelized chickpeas, the smooth flatbreads and the crispy cauliflowers. A pure delight.
Experimenting with pink hummus for the very first time kind of reminded me one of my favorite game as a child: playdough!!! My food processor is tiny (urgently need to buy a new one, any recommendations?) and I had to blend my pink hummus one batch at a time, never using the same amount of beetroot.