Avocado Beet Hummus Toast (Printable)
Crispy toast layered with vibrant beet hummus and fresh avocado slices
# What You Need:
→ Beet Hummus
01 - 1 small cooked beet (about 3.5 oz), peeled and chopped
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 2 tablespoons tahini
04 - 1 garlic clove
05 - 2 tablespoons lemon juice
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon salt
→ Toast & Toppings
09 - 2 slices whole grain or sourdough bread
10 - 1 ripe avocado, thinly sliced
11 - Salt and freshly ground black pepper, to taste
12 - 1 tablespoon fresh parsley, chopped
13 - 1 tablespoon toasted sesame seeds or pumpkin seeds
14 - Lemon wedges, for serving
# How To Make It:
01 - Combine the beet, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt in a food processor. Blend until completely smooth, scraping down the sides as needed. Adjust seasoning to taste.
02 - Toast the bread slices in a toaster or oven until golden and crisp to your liking.
03 - Spread a generous layer of beet hummus over each toast slice, covering the surface evenly.
04 - Arrange the avocado slices neatly on top of the hummus layer.
05 - Season with salt and pepper to taste. Sprinkle with fresh parsley and toasted seeds if using.
06 - Serve immediately with lemon wedges on the side for squeezing over the top.
# Expert Suggestions:
01 -
- The beet hummus keeps in the fridge for days, meaning instant breakfast all week long
- That stunning color makes even the most mundane Tuesday morning feel special
02 -
- Beet stains on hands are inevitable—rub lemon juice on them immediately if you care about keeping your fingers pink-free
- The hummus thickens in the fridge, so thin it with a teaspoon of water or olive oil before using
03 -
- Roast multiple beets at once and store them in the fridge—you'll be surprised how many ways you'll find to use them
- If your hummus seems too thick, blend in ice water instead of tap water for an even creamier texture