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Photo, Erik Putz.
4 1/2-in. slices artisanal sourdough bread
1 1/2 tbsp olive oil
1 garlic clove, cut in half
1 tsp sea salt
1/2 cup store-bought beet hummus
1 mini cucumber, sliced into coins
2 tbsp chopped dill
1 tbsp chopped chives
PREHEAT barbecue to medium. Oil grill.
BRUSH bread with oil, then cook until grill marks form, 2 min per side. Transfer to a plate and rub 1 side of each toast with garlic. Cut in half. Sprinkle with salt.
SPREAD hummus on toast and top with cucumber, dill and chives.
Calories 99, Protein 3g, Carbohydrates 10g, Fat 6g, Fibre 1g, Sodium 319mg.
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