Avocado Beet Hummus Toast (Printable)
Vibrant open-faced toast with creamy beet hummus and fresh avocado slices, perfect for quick breakfast or healthy snacking.
# What You Need:
→ For the 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
→ For 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 (optional)
13 - 1 tablespoon toasted sesame seeds or pumpkin seeds (optional)
14 - Lemon wedges, for serving
# How to Make It:
01 - In a food processor, combine the beet, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
02 - Toast the bread slices to your desired crispness using a toaster or oven.
03 - Spread a generous layer of beet hummus over each toast slice, then arrange avocado slices on top of the hummus.
04 - Season with salt and pepper. Garnish with fresh parsley and seeds, if desired.
05 - Serve immediately with a wedge of lemon on the side.
# Expert Suggestions:
01 -
- The beet hummus keeps in the fridge for days, meaning breakfast practically makes itself
- Something about sweet earthy beets meeting creamy avocado feels like eating jewelry
02 -
- Overblended hummus can turn gummy so stop when it looks creamy and smooth
- Room temperature avocado slices more cleanly than cold from the fridge
03 -
- Wear gloves when handling raw beets unless you want pink hands for three days
- The hummus tastes better after resting for an hour in the fridge