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Roasted Beet Hummus and Avocado Toast

A tasty snack to share at parties or enjoy on your own!
5 from 1 vote
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Course Appetizer, Snack
Cuisine American

Equipment

  • Oven
  • baking sheet
  • knife
  • cutting board

Ingredients
  

Hummus

  • 1 small roasted beet 
  • 1 can (15 oz) cooked chickpeas mostly drained // 1 can yields ~1 3/4 cup
  • 1 large lemon zested
  • 1/2 large lemon juiced
  • 1 pinch salt and black pepper
  • 2 cloves garlic minced
  • 2 tbsp tahini
  • 1/4 cup extra virgin olive oil

Toast

  • bread of your choice
  • 1 avocado sliced
  • 4 oz goat cheese crumbled
  • sprouts or micro greens to taste
  • flaked sea salt  to taste
  • freshly ground black pepper  to taste
  • torn cilantro leaves to taste

Ingredients To Roast Beets

  • 1 1/2 lb beets about 3 large or 5 small-to-medium
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp fine salt to taste

Instructions
 

  • Cooking Instructions 
    STEP 1 
    Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
    STEP 2 
    Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
    STEP 3 
    Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
    STEP 4
    Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
    Assembly Instructions
    STEP 1
    Once your beet is cooled and peeled, quarter it and place it in your food processor Blend until only small bits remain.
    STEP 2
    Add remaining ingredients EXCEPT olive oil: chickpeas, lemon juice, garlic cloves & salt and pepper and blend until smooth.
    STEP 3
    Drizzle in olive oil as the hummus is mixing.
    STEP 4
    Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
    STEP 5
    Toast the bread until golden.
    STEP 6
    Smear with beet hummus and top with avocado slices, goat cheese crumbles, micro greens and cilantro. Season with flaked sea salt and freshly ground black pepper.
    STEP 7
    Enjoy!

Notes

May be kept in the fridge for up to a week.
 
Image Credit: Valerie B.
Keyword avocado, Beet, Chickpea, Garlic, hummus
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