Avocado Beet Hummus Toast (Printable Version)
Colorful toast with beet hummus and ripe avocado slices
# What You'll Need:
→ Beet Hummus
01 - 1 small cooked beet (about 3.5 oz), peeled and chopped
02 - 1 can (15 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
# Method:
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 crispy to your desired crispness.
03 - Spread a generous layer of beet hummus over each warm toast slice, ensuring even coverage to the edges.
04 - Arrange the thinly sliced avocado neatly on top of the hummus layer, overlapping slightly for visual appeal.
05 - Season with salt and freshly ground black pepper. Sprinkle with fresh chopped parsley and toasted seeds if using.
06 - Serve immediately with lemon wedges on the side for squeezing over the top.
# Chef's Tips:
01 -
- The colors alone will make you want to Instagram everything in sight
- It comes together in twenty minutes but looks like something from a fancy cafe
02 -
- Beets stain everything, so wear an apron and work carefully when blending
- The hummus keeps well in the fridge for up to five days, making it perfect for meal prep
03 -
- If your hummus seems too thick, add water one tablespoon at a time until it reaches your desired consistency
- Toasting your seeds in a dry pan for two minutes brings out their natural oils and flavor