Avocado Beet Hummus Toast (Printable)
Colorful open-faced toast with smooth 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 (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
# 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 preference.
03 - Spread a generous layer of beet hummus evenly over each toast slice.
04 - Arrange fresh avocado slices neatly on top of the hummus layer.
05 - Season with salt and freshly ground black pepper. Sprinkle with fresh parsley and toasted seeds if desired.
06 - Serve immediately with lemon wedges on the side for squeezing.
# Expert Advice:
01 -
- The earthy sweetness of beets transforms ordinary hummus into something restaurant worthy
- It comes together in under 20 minutes but looks like you spent hours perfecting it
02 -
- The hummus keeps for 4 days in the fridge and actually develops deeper flavor overnight
- Spritzing your avocado slices with lemon juice prevents browning if youre prepping ahead
03 -
- If your beet hummus seems too thick add water one tablespoon at a time until it reaches perfect spreading consistency
- A drizzle of balsamic glaze over the top adds a sweet tangy finish that makes everything pop