Avocado Beet Hummus Toast (Print Version)
Colorful layers of creamy beet hummus and fresh avocado on crispy toast, ready in just 20 minutes.
# What You'll 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.
04 - Arrange avocado slices on top of the hummus.
05 - Season with salt and pepper. Garnish with fresh parsley and seeds, if desired.
06 - Serve immediately with a wedge of lemon.
# Expert Advice:
01 -
- The beet hummus keeps in the fridge for days, meaning instant breakfasts all week long
- Something magical happens when earthy beets meet creamy avocado and tangy lemon
02 -
- The hummus thickens up in the fridge, so stir in a splash of water or olive oil before using leftovers
- Toasting your seeds in a dry pan for 2 minutes makes them infinitely more flavorful
03 -
- Wear gloves when handling beets unless you want pink hands for three days
- Run your food processor longer than you think necessary ultra smooth hummus is worth the extra minute