Name: Beet Hummus Avocado Toast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 large cooked beet; 1 1/2 cups cooked chickpeas; 1/4 cup fresh lemon juice; 2 tablespoons tahini; 2 tablespoons olive oil; 1 garlic clove; 1 teaspoon sea salt; 1 teaspoon ground cumin; 1/3 cup ice water; 4 slices sourdough bread; 1 large avocado; 1 tablespoon lemon juice; Black pepper to taste; Pistachios or sesame seeds for topping

Why You’ll Love This Recipe

I love this recipe because it combines beautiful color, fresh flavor, and excellent nutrition in every bite. The beet hummus is creamy and slightly sweet, while the avocado adds a rich, buttery texture. I also appreciate how quickly it comes together, making it perfect for busy mornings or a healthy afternoon snack. The crunchy sourdough and nutty toppings create a delicious contrast that keeps every bite interesting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large cooked beet

1 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice

2 tablespoons tahini

2 tablespoons olive oil

1 garlic clove

1 teaspoon sea salt

1/3 cup ice water

1 teaspoon ground cumin

4 slices sourdough bread

1 large avocado

1 tablespoon lemon juice

Black pepper to taste

Pistachios or sesame seeds for topping

Directions

I add the cooked beet, chickpeas, lemon juice, tahini, olive oil, garlic, sea salt, cumin, and ice water to a blender.

I blend everything until smooth and creamy, stopping occasionally to scrape down the sides if needed.

Then I toast the sourdough bread until it becomes golden brown and crisp.

I mash the avocado with lemon juice and black pepper in a small bowl.

Next I spread a generous layer of beet hummus over each slice of toast.

I top the hummus with the mashed avocado.

I finish with pistachios or sesame seeds for extra crunch and serve immediately.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Calories: Approximately 285 kcal per serving

Variations

I sometimes add microgreens or arugula for extra freshness.

I like sprinkling crumbled vegan feta on top for a tangy flavor.

Occasionally I swap sourdough for whole-grain or gluten-free bread.

I add red pepper flakes when I want a little heat.

I enjoy topping the toast with sliced cucumber or radishes for extra crunch.

Storage/Reheating

I store any leftover beet hummus in an airtight container in the refrigerator for up to 5 days. The mashed avocado is best enjoyed fresh, although I can store it for up to 1 day with plastic wrap pressed directly onto the surface to minimize browning.

I recommend assembling the toast just before serving to maintain the best texture. If needed, I re-toast the bread briefly to restore its crispness before adding the toppings.

Related Recipes:

Fresh Strawberry Beet Glow Smoothie

FAQs

Can I use canned chickpeas?

Yes, I can use canned chickpeas. I simply drain and rinse them before blending.

Can I make the beet hummus ahead of time?

Yes, I often prepare the beet hummus several days in advance and store it in the refrigerator until ready to use.

What type of beet works best?

I prefer using cooked red beets because they provide vibrant color and natural sweetness.

Can I freeze the beet hummus?

Yes, I can freeze the beet hummus in an airtight container for up to 3 months. I thaw it in the refrigerator before serving.

Is this recipe vegan?

Yes, this recipe is completely vegan and made with plant-based ingredients.

Conclusion

I love making this Beet Hummus Avocado Toast when I want something nutritious, colorful, and full of flavor. The creamy beet hummus, rich avocado, and crunchy sourdough create a delicious balance of textures and tastes. Whether I serve it for breakfast, brunch, or a quick snack, it always feels fresh, satisfying, and beautifully vibrant.

📖 Recipe: