Save This vibrant open-faced toast combines the earthy sweetness of roasted beets with creamy chickpea hummus, creating a stunning magenta spread that's as delicious as it is beautiful. Topped with buttery avocado slices and crunchy seeds, each bite delivers a perfect balance of textures and flavors.
The beet hummus comes together quickly in a food processor, blending cooked beets with classic hummus ingredients like tahini, garlic, and lemon juice. Spread generously on toasted sourdough or whole grain bread, then crown with thinly sliced ripe avocado. A sprinkle of fresh parsley and toasted sesame seeds adds the finishing touch.
Perfect for busy mornings or afternoon snacks, this versatile dish serves two and adapts easily to dietary preferences. Choose gluten-free bread to accommodate restrictions, or add a drizzle of balsamic glaze for extra depth. The contrast between the vibrant pink spread and green avocado creates an Instagram-worthy presentation that tastes even better than it looks.
The first time I made this vibrant pink spread, my roommate walked into the kitchen and asked if I was making dessert for breakfast. That color stops people in their tracks every single time.
I started bringing these toasts to brunch potlucks after my friend Sarah practically begged me for the recipe. Now theyre the first thing to disappear, even faster than the pastries.
Ingredients
- 1 small cooked beet: Roasting beets ahead of time makes this recipe come together in minutes, and they develop a natural sweetness you just cant get from boiled ones
- 1 can chickpeas: Drain and rinse them thoroughly unless you want your hummus tasting like the can
- 2 tablespoons tahini: The good stuff makes a difference here stir it well before measuring
- 1 garlic clove: Raw garlic can be overpowering, so go easy unless you really love that kick
- 2 tablespoons lemon juice: Fresh is absolutely non-negotiable for that bright flavor
- 2 tablespoons olive oil: Use a quality one youre happy to eat straight
- 1/2 teaspoon ground cumin: This earthy spice is what ties everything together beautifully
- 1/4 teaspoon salt: You might need more depending on how salty your tahini is
- 2 slices sturdy bread: Whole grain or sourdough holds up best under all those toppings
- 1 ripe avocado: Look for one that gives slightly but isnt mushy
- Fresh parsley and seeds: These arent just pretty they add texture that makes each bite interesting
Instructions
- Blend the beet hummus:
- Toss the beet, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt into your food processor. Let it run for a full minute, scrape down the sides, and blend again until youve got the smoothest, most shocking pink spread youve ever seen.
- Toast your bread:
- Get those slices golden and crispy because nobody wants soggy toast situation.
- Assemble the magic:
- Slather each toast with a generous amount of hummus, arrange your avocado slices on top like youre plating for a food magazine, and finish with salt, pepper, and whatever garnishes speak to you.
Save My partner now requests these for weekend breakfast every time we have beets in the CSA box. Its become this little ritual we look forward to all week.
Make It Your Own
Sometimes I skip the toast entirely and use this hummus as a base for grain bowls. It pairs beautifully with quinoa, roasted vegetables, and a fried egg on top.
The Bread Matters
After trying every bread in my grocery store, Ive learned that a dense sourdough or seedy multigrain holds up best. Fluffy breads just collapse under the weight of all those toppings.
Meal Prep Magic
Double the hummus recipe and keep it in an airtight container for up to five days. Suddenly, the hardest part of breakfast is already done.
- Toast the bread while you slice the avocado to keep everything warm
- A squeeze of fresh lemon right before serving wakes up all the flavors
- If your avocado isnt quite ripe, try spreading it instead of slicing
Save Theres something so satisfying about eating something this beautiful and nourishing first thing in the morning. Hope this brings a little color to your breakfast table too.
Recipe FAQs
- → Can I make the beet hummus ahead of time?
-
Absolutely. The beet hummus stores well in an airtight container in the refrigerator for up to 5 days. The flavors may even develop and improve after a day. Just give it a good stir before spreading on your toast.
- → Do I need to cook the beet myself?
-
You can use precooked beets from the store to save time. Alternatively, roast raw beets at 400°F for about 45-60 minutes until tender, or boil them for 30-40 minutes. The beet must be fully cooked and softened before blending into the hummus.
- → What bread works best for this toast?
-
Sourdough and whole grain bread provide excellent structure and flavor. Their sturdy texture holds up well against the generous hummus layer. For gluten-free options, choose a dense gluten-free bread that won't become soggy quickly.
- → Can I use dried chickpeas instead of canned?
-
Yes, soak dried chickpeas overnight and cook them until tender before using. One 400g can equals about 1.5 cups of cooked chickpeas. Just make sure they're thoroughly cooked and soft for the smoothest hummus texture.
- → How do I prevent the avocado from browning?
-
Serve the toast immediately after assembling for the best presentation. If preparing ahead, you can brush the avocado slices with a little lemon juice to slow oxidation. However, the fresh avocado texture is optimal when served right after slicing.
- → What other toppings could I add?
-
Consider microgreens, radish slices, hemp seeds, or a sprinkle of nutritional yeast. Crumbled feta or a poached egg would make excellent additions if you're not strictly vegan. A drizzle of balsamic glaze adds beautiful acidity and color contrast.
