Avocado Beet Hummus Toast (Print)

Vibrant toast topped with creamy beet hummus and fresh avocado slices

# Ingredient List:

→ 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
13 - 1 tablespoon toasted sesame seeds or pumpkin seeds
14 - Lemon wedges, for serving

# How-To Steps:

01 - Combine the beet, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt in a food processor. Blend until completely 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.
04 - Season with salt and pepper. Garnish with fresh parsley and toasted seeds if desired.
05 - Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The color alone will make your entire kitchen feel brighter and more alive
  • It takes literally 20 minutes from start to finish but looks like something from a fancy cafe
  • The earthy beets and creamy avocado create this perfect contrast that somehow just works
02 -
  • The hummus keeps in the fridge for about 5 days and actually tastes better the next day as the flavors meld together
  • Don't skip toasting the bread properly or the bottom will get soggy pretty quickly with the hummus
  • If your hummus seems too thick, add a tablespoon of water and blend again until it reaches your desired consistency
03 -
  • Roast your beet wrapped in foil at 400F for about an hour if you don't have precooked beets on hand
  • If you want extra creamy hummus, peel the chickpeas by pinching them gently to remove the skins
  • A quick drizzle of good balsamic glaze over the top takes this to restaurant quality

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