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Avocado Toast with Beet Hummus and Pea Greens

Hummus isn’t reserved only for chickpeas. This hummus recipe includes cooked,
earthy, bright-purple beets, in addition to prepared hummus.
The pea greens can be replaced with whatever fresh greens you have available that
look bright and crisp.
The following recipe makes one large breakfast serving, and can easily be scaled
up or down.

Ingredients

  • 2 slices whole wheat bread (toasted and cut diagonally)
  • ¼ cup prepared hummus
  • ¼ cooked beet (cut small dice)
  • 1 Tbsp olive oil (for blending with the hummus and cooked beet)
  • 1 ripe avocado (cut into thin slices)
  • ½ cup pea greens (washed and drained completely)
  • A sprinkle of Kosher salt
  • A few grinds of fresh black pepper
  • 2 tsp black sesame seeds (lightly toasted)
  • 1 Tbsp extra virgin olive oil
  • 2 tsp sherry or red wine vinegar
  • A few fresh cilantro leaves (as garnish)

Instructions 

  • Toast the whole wheat bread slices until golden-brown, and then cut them diagonally and arrange them on a serving plate.
  • In a food processor or immersion blender, combine and blend the prepared hummus with the diced cooked beet, along with some olive oil.
  • Blend the mixture until completely smooth, adding more olive oil if needed.
  • Spread the blended beet hummus over the slices of toasted bread.
  • Arrange the fresh avocado slices over the beet hummus.
  • Add the washed and drained pea greens.
  • Sprinkle on some Kosher salt and a few grinds of fresh black pepper, in addition to some toasted sesame seeds, a drizzle of olive oil, and a splash of sherry or red wine vinegar.
  • Garnish with a few fresh cilantro leaves, if desired, and serve.

Notes

This is best prepared and eaten fresh, because the avocados will quickly turn
brown after being sliced. The hummus can be made in advance, and cooled down in the fridge.