Snack
Avocado Toast with Beetroot Hummus
Have you tried Avocado Toast with Beetroot Hummus? Make the perfect creamy breakfast, snack or light meal and surprise everyone! Crispy bread slices topped with delicious beetroot hummus, avocado, sprouts, radishes and creamy lemon dressing. Fresh and vibrant, discover this amazing combination of flavours!
Have you tried Avocado Toast with Beetroot Hummus? Surprise everyone with this lovely recipe made with Violife Creamy. It's the perfect vegan snack!
Rate This
![Cooktime]()
Cooking time10 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
For the toast:
- 4 slices of sourdough bread
- 1 avocado, sliced
- 1 tbsp of sprouts
- 4 red radishes, sliced finely
- 1 tablespoon parsley finely chopped
- freshly ground black pepper
For the hummus:
- 1/2 pack Violife Creamy
- 1 tinned chickpeas
- 4 Beetroots medium-sized, boiled
- 4 tablespoons tahini
- 2 Garlic cloves, peeled
- 2 tbsp water
- juice of 1 lemon
- 2 tablespoons olive oil
- 1 pinch of salt
Creamy lemon dressing:
- 1/2 pack Violife Creamy
- 1 tbsp water
- Zest of 1 lemon
- 2 tbsp chopped parsley
- 1 tbsp agave syrup
- Add the chickpeas, Violife Creamy, beetroot, tahini, garlic, a pinch of salt, and some water and blitz in a food processor for about 4-5 minutes.
- While it is being processed, add lemon juice and a tablespoon of olive oil. Continue to run the food processor until the hummus is nice and smooth.
- To make the creamy lemon dressing, add all the ingredients to a bowl and whisk until creamy and smooth.
- Toast the bread slices and top with the hummus, avocado, sprouts, radishes, parsley and freshly ground pepper.
- Drizzle generously with the creamy lemon dressing and enjoy!
Rate this recipe
