Description
Creamy beet hummus and buttery avocado come together on crisp sourdough toast for a colorful, nourishing meal. This vibrant toast is perfect for breakfast, brunch, or a healthy snack.
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
Instructions
- Add the cooked beet, chickpeas, lemon juice, tahini, olive oil, garlic, sea salt, cumin, and ice water to a blender or food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Toast the sourdough bread until golden brown and crisp.
- In a small bowl, mash the avocado with lemon juice and black pepper.
- Spread a generous layer of beet hummus over each slice of toast.
- Top with the mashed avocado.
- Sprinkle with pistachios or sesame seeds and serve immediately.
Notes
Add microgreens or arugula for extra freshness.
Top with crumbled vegan feta for a tangy flavor.
Substitute whole-grain or gluten-free bread if desired.
Add red pepper flakes for a spicy kick.
Top with sliced cucumber or radishes for additional crunch.
Store leftover beet hummus in an airtight container in the refrigerator for up to 5 days.
Assemble the toast just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Blend and Toast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
