Beetroot Hummus on Toast with Avocado
User Reviews
5
Beetroot Hummus on Toast with Avocado
Description
The recipe starts by roasting peeled beetroot until soft, which enhances its natural sweetness and tenderizes the vegetable. After cooling, the beets are combined in a blender with chickpeas, garlic, lemon juice, tahini, and olive oil, forming a smooth, thick hummus with rich color and a balanced flavor profile.
This hummus is then spread generously on toasted slices of sourdough bread. Fresh avocado slices, or even shaped into a decorative rose, are arranged on top, adding creaminess and subtle flavor. A sprinkle of black and white sesame seeds can be added for additional texture and a slight nutty aroma.
The dish makes a bright and healthy snack, breakfast, or light lunch, combining textures from crunchy toast, smooth hummus, and soft avocado. Its presentation is visually appealing, suitable for a simple but thoughtful meal.
Ingredients
For the beetroot hummus:
- 2 beetroot medium sized, raw
- 1 can chickpeas (400g/15oz can) chickpeas/garbanzo beans), drained and rinsed
- 2 cloves garlic chopped
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 2 tablespoon olive oil
To serve:
- sourdough bread , toasted
- 1 avocado
- olive oil
- 1 teaspoon sesame seeds optional, black and white
Instructions
- Preheat oven to 190C/375F.
- Remove the stalks and peel the beetroot (I do it under running water in the sink to make less mess). Chop the beetroot into small chunks and wrap it all loosely in foil. Place on the baking tray and roast for 30 minutes or until soft. Allow to cool.
- Add the cooled beetroot, chickpeas, garlic, olive oil, lemon juice and tahini to a blender or food processor and whiz until it forms a thick paste.
To serve:
- Cut the avocados into slices or decorative rose shape. Spread the beetroot hummus onto the toasted sourdough and top with the avocado. Sprinkle with the sesame seeds (if using).
To make an avocado rose:
- Lightly oil a large plate or non-wooden chopping board. This is so you can slide the avocado around easier. Lightly oil a sharp knife.
- Cut the avocado in half and remove the stone. Peel the avocado halves then place cut side down on the oiled surface. Make thin cuts from end to end. Use your hands to manipulate the slices to they fan out into a long ‘snake’ of avocado slices, then wind it up from one end to the other to form a flower.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 18mg | 1% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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