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Beetroot Hummus and Avocado Toast

Beetroot Hummus and Avocado Toast

Beetroot hummus is delicious and gloriously purple. I love this vegan hummus spread on slices of toasted sourdough bread topped with avocado.

This quick and healthy meal can be made ahead of time so to save time during the early morning rush whether it’s getting kids ready for school or off to work.

Our mornings are a tad chaotic with four kids to get ready we’re usually racing around on weekday mornings. There are school bags to pack and shoes to find.
This is my go to brekkie snack that’s quick and healthy…

Beetroot Hummus not only looks pretty, but it has a sweet and subtly earthy flavour. 

  • 400g Chickpeas
  • 2tbsp Tahini
  • 1 Lemon juiced
  • 200 ml extra virgin olive oil 
  • 1 clove garlic
  • 1 Avocado
  • 1 loaf seeded sourdough bred
  • 2 medium sized beetroots


1. Preheat oven to 190 degrees 

2. Remove stalks and peel beetroot I usually do it under running water so I don’t end up with pink stained hands. Cut into cubes and place on a baking tray cover with foil so it doesn’t get too dry. Place in oven for 30 mins until soft.

3. Add the cooled beetroot, chickpeas, garlic, olive oil, lemon juice and tahini to a food processor and whiz until it forms a thick paste.

4. I keep my hummus in a sealed container for 3-4 days so it’s quick and easy to make breakfasts before heading out the door….