Avocado Beet Hummus Toast (Printable)
Vibrant open-faced toast with creamy beet hummus and fresh avocado, ready in 20 minutes.
# What You'll 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 and 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 (optional)
13 - 1 tablespoon toasted sesame seeds or pumpkin seeds (optional)
14 - Lemon wedges, for serving
# How to Make It:
01 - Combine beet, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt in a food processor. Blend until completely smooth, scraping down sides as needed. Adjust seasoning to taste.
02 - Toast bread slices in toaster or oven until golden and crispy to your liking.
03 - Spread generous layer of beet hummus over each toast slice. Arrange avocado slices on top of hummus.
04 - Season with salt and pepper. Garnish with fresh parsley and seeds if using. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The shocking pink color makes breakfast feel like a celebration
- Earthy beets balance perfectly with creamy avocado
- Ready in twenty minutes but looks like something from a fancy cafe
02 -
- Beets vary in sweetness, so always taste your hummus before adding more salt
- The hummus keeps in the fridge for up to five days and the color stays vibrant
- Toast right before serving because the hummus makes bread soft quickly
03 -
- Wear gloves when handling cooked beets unless you want pink-stained hands for days
- Add a tablespoon of water if the hummus seems too thick or is having trouble blending