Ingredients
Main Ingredients
- 4 slices bread (your favorite) seeds and whole grains are best for heart-health
- 4 handfuls arugula
- 2 each avocados
- 1 Tbsp pumpkin seeds, roasted
- 1 tsp flax seeds, toasted
Beet Hummus
- 4 small beets
- 1 tbsp olive oil, drizzle for roasting beets
- 1/2 head garlic
- 1 15 oz can chickpeas, drained rinsed, and peeled
- 1 lemon juice & zest
- 2 Tbsp tahini
Servings: servings
Units:
Instructions
- Preheat oven to 375 degrees, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
- Toss the beets and garlic in a small amount of olive oil and wrap in tin foil and bake for 1 hour or until garlic is golden and beets are fork tender (the softer the beet, the smoother the hummus). Let cool completely.
- While beets are cooking dump chickpeas into a strainer and run cold water over them. The water will begin to pull the skins from the chickpeas. These are completely edible, but if you prefer a smoother hummus, you can remove them.
- Place all ingredients (except the olive oil) in a food processor and blend until well blended and mixture starts to become smoother. Drizzle in the olive oil a little at a time until hummus begins to come together and appears nice and smooth.
- Season to taste with sea salt and pepper. (Low sodium is always better for heart health, but black pepper is great for heart health!).
Assembling the Avocado Beet Hummus Toast
- Toast your bread of choice and spread a generous amount of beet hummus onto the toast (or as much as you want!), slice avocado and layer on top of the beet hummus, sprinkle sea salt, black pepper, flax seeds, pumpkin seeds and place a small handful of arugula on top. Enjoy~!
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