Beetroot hummus is delicious and gloriously purple. I love this vegan hummus spread onto slices of toasted sourdough bread and topped with an avocado rose!
You can’t rush brunch. You can’t eat brunch stood in the kitchen while checking your phone and getting ready to head out the door. Brunch is to be savoured, to be eaten slowly.
Like most families, we’re usually racing around on weekday mornings. There are school bags to pack and shoes to find.
But once the weekend rolls around we swap the instant coffee for freshly ground. We give more consideration to our first meal of the day, we sit together and chat. We slow down.
What Does Beet Hummus Taste Like?
Beetroot Hummus not only looks pretty, but it has a sweet and subtly earthy flavour. The flavour of the beets mellows a bit when added to the other ingredients, but is still distinct. Beetroot, tahini, lemon and garlic are all strong flavours, but they merge well with chickpeas (aka garbanzo beans).
How do you like your toast? People can be so picky, can’t they? My daughter and I like it very lightly toasted, while my son and husband like it dark and crispier.
We often make a campfire in the garden and instead of gorging on too many marshmallows, I let the kids put bread on sticks to toast in the flames.
They love making their campfire or fireplace toast, spread with butter while it’s still warm.
Toast is such a great vehicle for toppings. I’ll often top it with crushed minted peas, but I adore it with this vivid beetroot hummus.
It brings a great new flavour to my beloved hummus. Roasting the beets first makes them concentrate, so when it’s pureed with chickpeas, tahini, garlic and lemon it brings such a wonderful depth of flavour.
How to make an avocado rose
It’s really easy to make an avocado rose, and it’s a pretty change from just mashing it or using slices.
It’s easiest on a large plate, or a piece of marble as I’ve used, as you’ll need the slices to slide around.
I use a little oil to make the surface slippery. Then you just need to slice it and manipulate into the rose shape. It really only takes a couple of minutes, but it looks special – perfect for a leisurely brunch.
See below for the step by step tutorial.
Beetroot Hummus on Toast with Avocado Rose Recipe
Also, don’t forget to tell me how you like it in the comments and rate the recipe!
Beetroot Hummus on Toast with Avocado
For the beetroot hummus:
- 2 beetroots (medium sized, raw)
- 1 can chickpeas (400g/15oz can) chickpeas/garbanzo beans), drained and rinsed
- 2 cloves garlic chopped
- 1 tbsp lemon juice
- 1 tbsp tahini
- 2 tbsp olive oil
- sourdough bread , toasted
- 1 avocado
- Olive oil
- 1 tsp black and white sesame seeds optional
- 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.
- 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.