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Vegan Beetroot Hummus Avocado Toast

If you're making healthier eating choices in 2019, our plant-based chef Makini Howell has a great dish to get you started.
Course: Breakfast, Brunch, Side Dish
Keyword: Vegan
Author: Makini Howell

Ingredients

  • 2 pieces rustic bread
  • 1 lb firm tofu
  • 1 ripe avocado
  • 1/2 cup beetroot hummus
  • 1 tbsp dukkah spice
  • 1 tsp olive oil, garnish
  • 1 tsp lemon juice, freshly squeezed

Beetroot Hummus

  • 2 cups cooked beets, chopped
  • 1/2 cup chickpeas
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 3 tbsp lemon juice, freshly squeezed
  • 1 tbsp fresh dill
  • 3/4 tsp salt

Dukkah Spice Blend

  • 1 cup hazelnuts, toasted
  • 3/4 cup sesame seeds, toasted
  • 3/4 cup coriander seeds, toasted
  • 1/2 cup pistachios, toasted
  • 1/2 cup cashews, toasted
  • 2 tbsp fennel seed, toasted
  • 1 tbsp kosher salt
  • 2 tsp dried mint
  • 1 tsp sugar
  • 1 tsp red pepper flakes

Instructions

  • Slice tofu into 1/8 inch pieces. Season with salt and pepper pan fry for 2-3 minutes per side or until golden brown. Season with salt and pepper and dukkah spice.
    Use half of one avocado. Slice avocado in 1/8th-inch slices. Divide avocado in half and set aside half for each piece of toast.
    Toast sliced bread in a toaster. Remove from toaster and spread 1-2 oz hummus on each slice of bread.
    Top bread with spiced tofu and avocado slices. Serve with a drizzle of olive oil, sliced lemon, and extra dukkah spice.

Beetroot Hummus

  • In a blender or small food processor combine chopped beets, chickpeas, tahini, olive oil, lemon juice, and sea salt. Blend all ingredients until mixture is smooth. Add Dukkah spice and olive oil, for garnish.

Dukkah Spice Blend

  • Chop nuts fine, add the rest of the dry ingredients and mix together by hand in a bowl.

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