Boring Toast Can Beet It.

Feeling a little extra? Great. Us too!

While avocado toast may be the price of minimum wage at your local cafe, this rendition is both delicious and affordable.

Photo Anna Pelzer

Photo Anna Pelzer

This recipe is inspired by a hummus my mom used to make as an after school snack for my sister and I. She would often work late during the week, but would leave hidden snacks for us with cute little sticky-notes. The first time I ever had beet hummus was an afternoon, approaching Halloween. I distinctly remember my mom writing a note saying that she had an accident while making the hummus. I passed on the snack that afternoon, but later discovered that beets in hummus was maybe my new favourite thing?

This hummus is sure to be a party pleaser, whether it be approaching Halloween, the dead of winter, or to accompany your favourite picnic snacks. My only caution: do be careful when handling beets, or else you and your kitchen will look like the belongings to the next best horror flick.

Mint Beet Hummus (Serves six, or one hungry human watching Netflix)

* 1 smallish roasted beet

* 1 15-oz. can of cooked chickpeas, drained and rinsed

* 1 large lemon (zested)

* 1/2 large lemon (juiced)

* ½ small lime (Juiced)

* 1 Tsp salt 

* 1 TSP black pepper

* 2 minced cloves garlic 

* 3 Tbsp tahini

* 3 Tbsp roughly chopped mint

* 1/4 cup extra virgin olive oil


Cut your cooled, cooked, and peeled beet into quarters.

Place it in your food processor, blender, or whatever processing device you have. Blend until smoothish.

Add all ingredients BUT olive oil and mint.

Blend until smooth.

Drizzle in olive oil as the hummus is mixing.

Fold mint into hummus.

Adjust seasonings as needed.

The toast:

Spread on your favourite sourdough, and finish with sliced avocado, arugula, halved baby tomatoes, with salt and pepper to taste.

*If you are in Vancouver, I would highly recommend Fife Bakery, or Lemonade Gluten Free Bakery

Jamila Pomeroy is the Editor-in-Chief of Avocado Toast Post.

She is an internationally published journalist, who also happened to go to culinary school and work as a plant-based cook and Pastry Chef.

Jamila Pomeroy