The Best Beet Hummus Avocado Toast
A fresh and vibrant, creamy Beet Hummus with roasted garlic. This is the perfect spread for any avocado toast, or buddha bowl or just great for dipping!
Servings 5 people (leftover hummus)
Ingredients
Beet Hummus
- 1 large or 3 small beets cooked and softened
- 1 can chickpeas
- ⅓ cup olive oil
- ¼ cup tahini
- 3 tbsp lemon juice
- 2 heads roasted garlic
- 1 tsp cumin
- ¼ cup fresh herbs i like cilantro or parsley
- 4 tsp coriander
- 3 tsp onion salt
- salt & pepper to taste
Avocado Toast
- 2 ripe avocados
- fresh homemade beet hummus
- goat cheese
- roasted & salted pumpkin seeds
- sesame seeds
- 1 thinly sliced radish for garnish optional
Instructions
- Cut your beet or beets in half and place in the oven at 425° until soft (the skin should just peel off after cooked or peel them before). Place your garlic heads in the oven as well to roast until just soft and fragrant! Make sure to season both with olive oil, salt and pepper, and garlic salt
- Add all the ingredients for the beet hummus into the blender and blend until smooth and creamy.
- Taste test and adjust to your liking.
- If you are making the avocado toast, roast your pumpkin seeds in some avocado oil over medium heat, and sprinkle with sea salt and allow to get lightly golden brown! Build your avocado toast or enjoy the beet hummus as is!