I’ve always loved finding new ways to make my morning toast more exciting. Like many of us, I used to stick to basic toppings until I started playing around in the kitchen one day with some leftover beets and hummus. Now, this beet hummus avocado toast has become my go-to breakfast when I want something a bit different but still quick and easy.
What I really like about this recipe is how it takes familiar ingredients and puts them together in a way that feels fresh and new. The creamy avocado pairs so naturally with the earthy beet hummus, and it’s all ready in just a few minutes. Plus, it’s the kind of breakfast that keeps me full until lunch, which is always a bonus.
If you’re looking to switch up your usual avocado toast routine, this combo might be just what you need. It’s simple enough for busy mornings but interesting enough to serve when friends come over for brunch.
Why You’ll Love This Beet Hummus Avocado Toast
- Nutrient-packed breakfast – This toast combines protein-rich hummus, heart-healthy avocado, and antioxidant-loaded beets for a nutritious start to your day.
- Make-ahead friendly – The beet hummus can be made in advance and stored in the fridge for up to 5 days, making breakfast prep a breeze.
- Instagram-worthy appearance – The natural pink color from the beets creates a beautiful breakfast that’s as pretty as it is tasty.
- Customizable recipe – You can easily adjust the garlic, lemon, or toppings to suit your taste, and the hummus works great as a dip or spread for other dishes too.
What Kind of Beets Should I Use?
For this hummus recipe, you’ll want to look for medium-sized red beets that feel firm and heavy for their size. While you can find pre-cooked beets in many grocery stores, raw beets will give you the freshest flavor and best value for your money. Golden or chioggia (striped) beets can work too, though they’ll change the final color of your hummus – red beets will give you that gorgeous pink hue that makes this dish so appealing. When selecting beets at the store, check that the skin is smooth without any deep bruises or cuts, and if the leaves are still attached, they should look fresh and crisp. Just remember to trim the leaves off before storing, as they can pull moisture from the beet root.
Options for Substitutions
This colorful recipe can be tweaked in several ways to match what you have in your kitchen:
- Raw beetroots: If fresh beets aren’t available, you can use pre-cooked vacuum-packed beets. Just skip the cooking step! Canned beets work too, but drain and rinse them well first.
- Chickpeas: While chickpeas are pretty essential for hummus, you can try white beans like cannellini for a different take – though the texture will be slightly different.
- Tahini: No tahini? Try using unsweetened almond or sunflower seed butter. The flavor will be different, but you’ll still get that nice creamy texture.
- Sourdough bread: Any good quality bread works here – try whole grain, rye, or even gluten-free bread if needed.
- Avocado: If avocados aren’t ripe or available, try mashed green peas with a bit of olive oil, or hummus on its own is great too!
- Sesame seeds: Feel free to skip these or swap with pumpkin seeds, sunflower seeds, or hemp hearts for a similar crunchy topping.
Watch Out for These Mistakes While Cooking
The biggest challenge when making beet hummus is ending up with a grainy texture – to avoid this, make sure to cook your beets until they’re completely tender (you should be able to easily pierce them with a fork) and peel them while they’re still warm.
Many home cooks skip removing the chickpea skins, but taking an extra 5 minutes to pop them off will reward you with the smoothest, creamiest hummus possible – just gently squeeze each chickpea between your fingers and the skin will slip right off.
When it comes to the avocado toast assembly, timing is everything: spread your beet hummus on the toast first, then mash and add the avocado just before serving to prevent browning, and don’t forget to season each layer separately with salt to bring out all the flavors.
A common mistake is serving the toast on cold bread – always toast your sourdough right before assembling, as warm, crispy bread provides the perfect contrast to the creamy toppings.
What to Serve With Beet Hummus Avocado Toast?
Since this colorful toast works great as a light meal or snack, you can pair it with some simple sides to make it more filling. A cup of warm soup like carrot ginger or butternut squash would complement the earthy beet flavors really well. For a protein boost, try serving it alongside some soft-boiled eggs or a handful of roasted chickpeas seasoned with your favorite spices. If you’re serving this for brunch, add a fresh fruit salad or some cucumber slices on the side to keep things light and refreshing.
Storage Instructions
Keep Fresh: The beet hummus can be kept in an airtight container in the fridge for up to 5 days. It’s great for making a big batch on Sunday and using it throughout the week! Just give it a quick stir before using, as some natural separation might occur.
Prepare Ahead: While the beet hummus can be made in advance, it’s best to prepare the avocado toast right before eating. Cut and mash the avocado just when you’re ready to serve to prevent browning. The bread should also be toasted fresh for the best texture and taste.
Pack: If you’re taking this for lunch, pack the components separately. Keep the hummus in a sealed container, bring whole avocado, and toast the bread at work if possible. This way, everything stays fresh and you can assemble your toast just before eating.
| Preparation Time | 15-25 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-30 g
- Fat: 50-55 g
- Carbohydrates: 65-75 g
Ingredients
- 2 medium raw beetroots
- 1 can chickpeas (400g/15oz), drained and rinsed
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 2 tablespoons olive oil
- Toasted sourdough bread
- 1 avocado
- Extra olive oil for drizzling
- 1 teaspoon mixed black and white sesame seeds (optional)
Step 1: Preheat and Prepare Beetroot
Preheat your oven to 190°C (375°F).
Begin by removing the stalks and peeling the beetroot.
It’s helpful to do this under running water in the sink to reduce mess.
Once peeled, chop the beetroot into small chunks, wrap them loosely in foil, and place them on a baking tray.
Roast in the preheated oven for about 30 minutes or until the beetroot chunks are soft.
Allow them to cool completely once done.
Step 2: Make the Beetroot Hummus
In a blender or food processor, combine the cooled beetroot, chickpeas, garlic, olive oil, lemon juice, and tahini.
Blend until the mixture forms a thick and smooth paste.
This will be your colorful and flavorful beetroot hummus.
Step 3: Prepare the Avocado for Topping
Cut the avocados in half and carefully remove the stone.
Peel the avocado halves and place them cut side down on a lightly oiled large plate or non-wooden chopping board.
Lightly oil a sharp knife, then make thin cuts from end to end.
Use your hands to manipulate the slices so they fan out into a long ‘snake’ of avocado slices.
Wind the ‘snake’ from one end to the other to create a decorative rose shape, or simply slice the avocado as desired.
Step 4: Assemble the Toast
Toast slices of sourdough bread to your liking.
Spread a generous amount of the beetroot hummus over each slice.
Top the hummus with your prepared avocado slices or decorative rose.
Sprinkle with sesame seeds if desired for an added touch of flavor and presentation.
Step 5: Serve and Enjoy
Your beetroot hummus and avocado toast is now ready to be served.
Enjoy this vibrant and nutritious dish as a delightful breakfast, lunch, or snack.
Feel free to adjust the toppings based on your personal preferences or whatever fresh ingredients you have available.