Avocado Toast with Beetroot Hummus
Avocado Toast with Beetroot Hummus
Creamy avocado meets vibrant beetroot hummus in this nourishing toast recipe — perfect for breakfast, lunch or a healthy snack.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 medium beetroot
- 2 cloves garlic
- 400g tin chickpeas, drained
- 2 heaped tbsp tahini
- ¼ cup extra-virgin olive oil
- Juice 1 medium lemon
- Sea salt & pepper, to taste
- 2 slices grainy toast or sourdough
- 1 medium avocado, sliced
- Squeeze of lemon juice
- Small handful coriander, roughly chopped
- Black pepper
- Optional toppings
- Crumbled feta
- Nuts & seeds (chia, sunflower seeds, walnuts, black sesame seeds, dukkha)
- Cherry tomatoes
Method
- Preheat the oven to 200°C. Wrap the beetroot and garlic cloves in aluminium foil and roast for about 40 mins or until tender.
- Allow the beetroot to cool, then peel and chop.
- In a food processor, combine the roasted beetroot, garlic, chickpeas, tahini, olive oil, lemon juice, sea salt and pepper. Blend until smooth and well combined, adjusting seasoning to taste. Transfer to an airtight container and store in the fridge.
- To make the avocado and beetroot hummus toast, spread a generous layer of beetroot hummus on each slice of toast. Add sliced avocado, a squeeze of lemon juice, fresh coriander, black pepper and your favourite toppings.
- Tip: Enjoy leftover beetroot hummus with veggie sticks, wholegrain crackers or as a spread for sandwiches and wraps.
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