Avocado Beet Hummus Toast

I stumbled onto this combination by accident one Sunday morning when I had half a beet leftover from roasting vegetables the night before and a jar of tahini that needed using. The shocking pink color that hit my blender made me laugh out loud, and I've been making it ever since. There's something about the earthy sweetness of beets meeting creamy avocado that just works on toast.

My roommate walked into the kitchen while I was photographing this toast and asked if I was serving something for Valentine's Day. Now it's our go-to whenever we need a little food cheer, which turns out to be fairly often during gray winter weeks.

Ingredients

• 1 small cooked beet: Roasting gives the sweetest flavor but boiled works perfectly fine too
• 1 can chickpeas: Rinse thoroughly for the smoothest texture and save the aquafaba for another project
• 2 tablespoons tahini: This creamy sesame paste is what transforms chickpeas into something luxurious
• 1 garlic clove: One is plenty since raw garlic can overpower the delicate beet flavor
• 2 tablespoons lemon juice: Fresh is absolutely essential here for brightness
• 2 tablespoons olive oil: Use a good one you'd happily drizzle over salad
• 1/2 teaspoon ground cumin: This earthy spice bridges the beets and chickpeas beautifully
• 1/4 teaspoon salt: Start here and adjust after tasting
• 2 slices good bread: Whole grain or sourdough gives you something sturdy to pile toppings onto
• 1 ripe avocado: Should yield to gentle pressure but not feel mushy
• Salt and pepper: Maldon flakes on top add lovely crunch
• Fresh parsley: The green against the pink is worth it alone
• Toasted seeds: Sesame or pumpkin seeds add the perfect nutty finish

Instructions

Blend your vibrant base:

Combine the beet chickpeas tahini garlic lemon juice olive oil cumin and salt in a food processor and blitz until completely smooth. Stop occasionally to scrape down the sides and keep going until it turns into the most shocking pink you've ever seen.

Get your bread ready:

Toast your slices until they're golden and crisp with a slight give in the center.

Spread generously:

Pile that beautiful pink hummus onto each toast slice right to the edges.

Arrange the avocado:

Fan thin avocado slices over the hummus letting them overlap slightly.

Finish with flair:

Sprinkle with salt and pepper then scatter parsley and seeds on top before serving with lemon wedges.

Pin It

This toast has become my default contribution to brunch gatherings because people always ask for the recipe. Something about the colors makes everyone reach for their phones before their forks.

Make It Your Own

I've found that swapping half the chickpeas for white beans creates an even creamier texture if that's what you prefer. A pinch of smoked paprika instead of cumin takes it in a completely different but equally delicious direction.

Perfect Pairings

A soft scrambled egg on the side turns this from light snack into substantial breakfast. For lunch it sits happily next to a simple green salad dressed with nothing but lemon and olive oil.

Storage Success

The beet hummus keeps beautifully in an airtight container for up to five days and actually develops more flavor after a day in the fridge. However the assembled toast is very much a eat right now situation.

• Store the hummus in a glass container to prevent staining
• Press plastic wrap directly onto the surface to keep it vibrant
• Bring hummus to room temperature before spreading for the best texture

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There's something deeply satisfying about eating food this colorful first thing in the morning. It sets a cheerful tone that somehow carries through the rest of the day.

Recipe FAQs

→ Can I make the beet hummus ahead of time?

Yes, the beet hummus stores exceptionally well in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and intensify after a day or two. Just give it a good stir before spreading on your toast.

→ Do I need to cook the beet first?

The beet must be cooked before blending. You can roast, boil, or steam it until tender. Roasting takes about 45-60 minutes at 400°F (200°C) but yields the sweetest flavor. Boiling is faster at 30-40 minutes. Once cooled, the beet peels easily and blends smoothly into the hummus.

→ What bread works best for this toast?

Sturdy bread like sourdough, whole grain, or multigrain holds up well to the generous hummus layering. These varieties toast beautifully, providing a satisfying crunch that contrasts with the creamy toppings. For gluten-free options, choose a dense gluten-free bread rather than light, airy slices.

→ Can I use store-bought hummus instead?

You can substitute store-bought beet hummus if available, though making it fresh allows you to control the seasoning and texture. If using plain hummus, blend in a small cooked beet to achieve the vibrant color and subtle sweetness.

→ How do I prevent the avocado from browning?

Avocado browns when exposed to air, so slice it just before assembling your toast. A squeeze of fresh lemon juice over the avocado helps slow oxidation. For meal prep, pack the sliced avocado separately and assemble right before eating.

→ What other toppings work well with this combination?

Microgreens, arugula, or fresh basil add peppery notes. Crumbled feta or goat cheese provides creamy tang. Radish slices offer crunch and color contrast. A drizzle of balsamic glaze or extra virgin olive oil elevates the flavors.