Name: Beet Hummus and Avocado Toast
Total time: 15 min
Ingredients: 1 medium beet, peeled and roasted (or boiled); 1 can (15 oz) of chickpeas, drained and rinsed; 2 tablespoons tahini (for that creamy texture); 1 tablespoon olive oil; 1 clove garlic; 1 tablespoon lemon juice; 1 teaspoon ground cumin; Salt and pepper, to taste; 1-2 tablespoons water (to adjust the consistency); 2 slices of whole grain or sourdough bread; 1 ripe avocado; A pinch of sea salt; Freshly ground black pepper; Optional toppings: Chili flakes; Chopped fresh herbs (like cilantro or parsley); Sesame seeds or sunflower seeds; A drizzle of olive oil; A squeeze of lemon juice; A fried egg (for added protein)

Ingredients

Scale

Here’s what you’ll need to make your Beet Hummus and Avocado Toast:

For the Beet Hummus:

1 medium beet, peeled and roasted (or boiled)
1 can (15 oz) of chickpeas, drained and rinsed
2 tablespoons tahini (for that creamy texture)
1 tablespoon olive oil
1 clove garlic
1 tablespoon lemon juice
1 teaspoon ground cumin
Salt and pepper, to taste
1–2 tablespoons water (to adjust the consistency)

For the Toast:

2 slices of whole grain or sourdough bread
1 ripe avocado
A pinch of sea salt
Freshly ground black pepper
Optional toppings:
- Chili flakes
- Chopped fresh herbs (like cilantro or parsley)
- Sesame seeds or sunflower seeds
- A drizzle of olive oil
- A squeeze of lemon juice
- A fried egg (for added protein)

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Instructions

Step 1: Prepare the Beet Hummus

The first thing you’ll want to do is prepare the beet, which will give your hummus that stunning vibrant color. If you’re roasting your beet, preheat the oven to 400°F (200°C), wrap the beet in aluminum foil, and roast it for 45 minutes to an hour, until it’s fork-tender. You can also boil it for 30-40 minutes, but roasting brings out the natural sweetness and flavor.
Once the beet is cool enough to handle, peel off the skin. It should come off easily with your hands or a paper towel.
In a food processor or blender, combine the peeled beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and a pinch of salt and pepper. Blend everything until smooth. Add a tablespoon of water at a time until you get your desired consistency—creamy but not too thick.
Taste and adjust the seasoning. You may want a little more lemon juice for tang or a dash more cumin for warmth. If you prefer a smoother texture, add a little more water or olive oil. Transfer to a bowl and set aside.

Step 2: Toast the Bread

While the beet hummus is coming together, toast your bread. I recommend using a hearty whole grain or sourdough bread for the best texture, but any bread you love will work here. Pop the slices in a toaster or grill them in a pan until they’re golden brown and crispy. You want the toast to hold up to the creamy hummus and avocado, so a good crunch is key.

Step 3: Prepare the Avocado

While the bread is toasting, cut the avocado in half and remove the pit. Scoop the flesh out with a spoon and mash it with a fork. For a smoother texture, you can mash it more thoroughly, but I love leaving it a bit chunky for extra bite. Season with sea salt, freshly ground black pepper, and a squeeze of lemon juice to brighten up the flavor.

Step 4: Assemble the Toast

Now comes the fun part—assembling! Spread a generous layer of the beet hummus on each slice of toasted bread. The beet hummus is the star of the show, so make sure it’s spread evenly and thickly.
Next, top with the mashed avocado. Don’t be shy here—avocado is creamy and delicious, and it complements the hummus perfectly. Add as much as you like.
Finally, garnish with your choice of toppings. I love a sprinkle of chili flakes for a touch of heat and some fresh herbs for a burst of freshness. If you want a bit more crunch, sprinkle some sesame seeds or sunflower seeds on top. A drizzle of olive oil never hurts either!

Step 5: Serve and Enjoy!

That’s it! This Beet Hummus and Avocado Toast is ready to be enjoyed. It’s bright, filling, and packed with flavor—everything you want in a perfect toast.

Nutrition

Serving Size: 2