Avocado Beet Hummus Toast (Printer-Friendly)
Vibrant layered toast with creamy beet hummus and fresh avocado slices
# What You'll 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 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 in a toaster or oven until golden and crispy to your preferred doneness.
03 - Spread a generous layer of beet hummus over each warm toast slice, covering the surface evenly.
04 - Arrange the thinly sliced avocado neatly on top of the hummus layer.
05 - Season with salt and freshly ground black pepper. Sprinkle with fresh parsley and toasted seeds if using.
06 - Serve immediately with lemon wedges on the side for squeezing over the top.
# Expert Advice:
01 -
- The hummus keeps in the fridge for days, making this a quick assembly breakfast all week long
- You get that gorgeous restaurant style presentation with zero cooking skills required
02 -
- Beet stains are no joke, so wear an apron or clothes you dont care about
- The hummus tastes even better after the flavors hang out in the fridge for a few hours
03 -
- Peeling the chickpeas takes five extra minutes but creates the creamiest hummus you have ever had
- Letting the hummus come to room temperature before serving makes the flavors pop