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Home » Beans + Lentils + Legumes » Beans » Avocado Toast with Beet Hummus

Avocado Toast with Beet Hummus

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 1, 2017
5 from 4 votes


Last Updated June 8, 2020 | 1 Comment

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13.2K shares
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Get a double dose of healthy of with Avocado Toast and Beet Hummus combo!

3 Avocado Toast with Beet Hummus

It’s an avocado kind of day around here. I know this because my body suddenly feels like it’s about a million pounds, my energy levels are flat on the floor and no amount of coffee seems to be working. Even the sun, so happy and shiny, is making me tired. I would blame it on it being Monday, but I felt this way yesterday, too. Sometimes a good run in the AM helps give me an energy boost, but not today. All I can say about those 6 miles is, thank goodness they’re over.

Since crawling back into bed isn’t an option (ahh, wouldn’t that be dreamy) I’ve decided to jump start my Monday with a super duper healthy lunch instead. In simple terms, it is the ever popular avocado toast. You guys, I sincerely hope the avocado toast/avocado everything craze never ends. It’s been one of my favorites. Anyway, I jazzed mine up a bit with some homemade beet hummus (it was so good I had to make another batch), radish sprouts, crumbled feta and sliced radishes all on toasted rye bread. So simple, and so so good. Every single time I eat an avocado, I fall in love with them a little more.

And I eat avocados a lot! So, I have a pretty big love for this creamy, energy-rich fruit.

Did I feel more energized after eating this lunch? No. Definitely not. In fact, it made me want to sleep more. Not because it was heavy and filling and too much food, but simply because I always get tired after I eat. Don’t worry, I’ll feel the goodness real soon.

Hopefully.

What’s your fave way to eat avocado??

close up of 3 Avocado Toast with Beet Hummus

 

close up of single Avocado Toast with Beet Hummus and spoonful of beet hummus

Avocado Toast with Beet Hummus

Avocado Toast with Beet Hummus

5 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Get a double dose of healthy of with Avocado Toast and Beet Hummus combo!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Total Time 5 mins
Course Main Course
Cuisine American
Servings 2 serving
Calories 365 kcal

Ingredients
 
 

  • 2 slices of bread - I used rye, toasted
  • ½ cup Beet Hummus - home made or your favorite store-bought hummus
  • 1 avocado - pitted and sliced
  • ½ cup Radish sprouts
  • 1 radish - thinly sliced
  • 1 tablespoon Feta cheese - crumbled
  • salt + Pepper - to taste
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Instructions
 

  • Spread a generous layer of hummus (approximately 2 tablespoons) over each slice of toasted bread. Layer the remaining ingredients on top of the hummus, starting with the avocado, followed by the sprouts, radish, feta cheese and a small sprinkle of salt and pepper.
  • Best served immediately.

Nutritional Information

Calories: 365kcal | Carbohydrates: 31g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 481mg | Potassium: 678mg | Fiber: 11g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 12.8mg | Calcium: 116mg | Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Avocado Toast, Avocado Toast with Beet Hummus
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

13.2K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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