Toast is always a good idea. In this case, Beet hummus avocado toast with kachumbari! an amalgamation of different origin delicacies on bread which should be explored. A crunchy toasted bread layered with hummus; not just hummus but beet hummus which tastes as beautiful as it looks. On top of that is avocado topped with kachumbari; finely sliced onions, tomatoes and coriander; yum!
Initially, I did not set out to make beet hummus avocado kachumbari toast; I just had lots of leftover hummus. Pff, I’m guessing leftover is not the best word really because I intentionally make loads of it and store it. It is reasonable since hummus can be indulged with literally anything and the best part; it is healthy. Mostly, as a snack dip, with salads, toast maybe? we like toast here.
Another deliciously always available around here is kachumbari. And you will find it at every breakfast, midday snack, lunch, dinner; late-night snack; it is true what you are thinking, we profusely indulge. Kachumbari is easy, fresh, and tasty plus it pairs perfectly with almost everything.
Start With The Beet Hummus
, To make beet hummus;
- Cut the top part of garlic then drizzle with olive oil and black pepper. Completely wrap with aluminum foil.
- Peel the beet then wash and chop it into small pieces. Place them on aluminum foil then drizzle with olive oil and black pepper. Completely wrap them with aluminum foil.
- Bake both wrapped garlic and beets at 220C for 50 minutes until both beets and garlic are soft.
- In a blender; add the beets, garlic, tahini, chickpeas, salt, fresh lemon juice, and black pepper and blend until smooth. Set aside. ( recipe measurements are in the recipe box below)
Toast The Bread
Toast bread with butter on a hot pan alternatively, oven toast the bread. Drizzle with olive oil and toast in an oven at 170C for 8 minutes on both sides.
Avocado and kachumbari
To make the kachumbari; finely slice onions, tomatoes, and cilantro. Add a pinch of salt and mix. Cut and slice the avocado.
Assembly
- Slather hummus toast on toasted bread.
- Top with sliced Avocado
- Top with the kachumbari and serve
BEET HUMMUS AVOCADO TOAST WITH KENYAN KACHUMBARI
Course: Lunch, SnacksDifficulty: Easy6
servings10
minutes50
minutesIngredients
- Beet Hummus
3-4 tsp olive oil
1/2 cup tahini
1 Can Chickpeas
2 small beets
1 full garlic
3 tsp Fresh lemon juice
- Kachumbari
2 onions
2 full tomatoes
1/4 chopped coriander (handful)
1/4 tsp salt
- Bread for toasting
Olive oil
Bread
- 2 medium-sized avocados
Directions
- Hummus; preheat oven to 220C. Slice the top part of the whole garlic and drizzle with olive oil and black pepper. Wrap with aluminum foil. Set aside.
- Peel the skin off the beets then wash and chop the beetroots into small pieces. Place them on an aluminum foil and drizzle with olive oil and black pepper. Completely wrap with aluminum foil.
- Place both wrapped garlic and beetroot in a baking tray and bake in a preheated oven for 50 minutes; until both are soft and squishy. Set aside to cool for at least 10 minutes
- In a blender add the beets blender, garlic, black pepper, lemon juice, chickpeas, and tahini. Blend on medium speed until smooth.
- Kachumbari; Finely chop onions, tomatoes, and coriander, add salt, and mix.
- Cut two medium-sized avocados into small pieces.
- Toast bread. To toast on a pan, spread bread with butter or oil and place on a hot pan set over medium heat until browned and crispy on both sides. To toast with oven, spread with butter or sprinkle with olive oil and bake in an oven for 7-8 minutes on both sides until slightly browned and crispy. You can also use a toaster.
- Assembly; layer hummus on toasted bread, top with avocados then with the kachumbari salad. Serve and enjoy.
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