Avocado Beet Hummus Toast (Print Version)

Crispy toast topped with vibrant beet hummus and creamy avocado slices for a colorful, nutritious meal.

# 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

# Step-by-Step Guide:

01 - In a food processor, combine the beet, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
02 - Toast the bread slices to your desired crispness.
03 - Spread a generous layer of beet hummus over each toast slice.
04 - Arrange avocado slices on top of the hummus.
05 - Season with salt and pepper. Garnish with fresh parsley and seeds, if desired.
06 - Serve immediately with a wedge of lemon.

# Expert Suggestions:

01 -
  • The colors alone will make you feel like you're eating at a trendy cafe but without the price tag
  • You can prep the beet hummus ahead of time and assemble these in literally minutes
  • That sweet and savory combo hits different when you need something fresh but satisfying
02 -
  • The hummus thickens up in the fridge so add a splash of water if you're making it ahead
  • Don't skip scraping down the food processor or you'll end up with beet chunks instead of silkiness
  • Lemon wedges aren't optional that final squeeze ties everything together
03 -
  • Wear gloves when handling beets unless you want pink hands for days
  • Toast your seeds in a dry pan for 2 minutes to bring out their nutty flavor
  • The hummus keeps for 4 days in the fridge and actually tastes better the next day

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