Avocado Beet Hummus Toast (Printable)
Colorful toasted bread layered with smooth beet hummus and ripe avocado slices.
# 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
# Directions:
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 in a toaster or oven until golden and crisp to your preference.
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 freshly ground black pepper. Garnish with fresh parsley and toasted seeds if desired.
05 - Serve immediately with lemon wedges on the side for squeezing over the top.
# Expert Advice:
01 -
- The beet hummus keeps in the fridge for days, so you can make impromptu fancy toast whenever the mood strikes
- It hits that perfect sweet spot between feeling indulgent and actually being good for you
02 -
- Beets vary wildly in sweetness, so always taste your hummus before spreading and adjust the lemon or salt accordingly
- The hummus thickens up in the fridge, so thin it with a teaspoon of water or olive oil if you make it ahead of time
03 -
- If your beet hummus tastes too earthy, add another squeeze of lemon juice to brighten everything up
- Room temperature avocado slices are easier to arrange and taste better than cold ones from the fridge