Avocado Beet Hummus Toast (Print Version)
Vibrant open-faced toast with creamy 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 (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. Arrange avocado slices on top of the hummus. Season with salt and pepper.
04 - Garnish with fresh parsley and seeds, if desired. Serve immediately with a wedge of lemon.
# Expert Hints:
01 -
- The creamy hummus paired with buttery avocado creates an irresistible texture contrast
- It transforms ordinary toast into something that feels like cafe quality food
- You get protein fiber and healthy fats in one beautiful bite
02 -
- The hummus keeps in the fridge for four days and actually tastes even better after the flavors meld
- Don't skip the lemon wedges at the end since that squeeze of acid wakes up the entire dish
- If your hummus feels too thick add water one tablespoon at a time until it reaches spreading consistency
03 -
- Wrap your leftover beet in paper towels before storing to prevent it from staining everything in your fridge
- The seeds toast beautifully in a dry pan over medium heat for just two minutes if you buy them raw