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  • Boston Foodgram

Avocado Rose & Beet Hummus Toast

This is a strikingly beautiful and simple brunch dish that will impress all of your friends! The beet hummus is light, creamy, and has a slight hint of garlic. In combination with sourdough bread, avocado, and a soft boiled egg, this makes for the perfect breakfast or brunch.



Ingredients

  • 2 roasted beets

  • 15 oz can chickpeas

  • 2/3 cup tahini

  • 1/3 cup lemon juice

  • olive oil (to taste)

  • black pepper and salt (to taste)

  • avocado



Beet Hummus Instructions

  1. Wrap 2 medium sized beets in tin foil and bake them in the oven at 400°F for 45 minutes

  2. Blend 2 roasted beets, drained can of chickpeas, tahini, and lemon juice

  3. Blend olive oil, black pepper, and salt to taste


Avocado Rose Instructions

  1. Cut an avocado in thin slices (parallel to the short side of the avocado)

  2. Gently separate and overlap the slices of avocado into a fan-shape

  3. Curl the avocado slices into a swirl


Toast Instructions

  1. Lightly toast your bread of choice (I like using sourdough because it stays hearty underneath toppings)

  2. Spread the beet hummus on the toast

  3. Add the avocado rose on top

  4. Add a soft boiled egg

  5. Season (I recommend Trader Joe's Everything but the Bagel Seasoning)