Heart-shaped avocado slices and a gorgeous red hummus make this the perfect snack to show yourself some love. What’s more, the chickpeas used to make this colorful toast are a great source of vegetable-based protein.
- 2 serving Raw Red Beet (small)
- 1 Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids
- 2 tbsp Tahini Sauce
- 1 oz lemon juice
- 1 tsp Sea Salt
- 6 slice Ezekiel
- 3 serving Large Whole Avocado
1Preheat oven to 375 degrees Fahrenheit.
2Cut the stem off the beet and peel the outer skin with peeler. Wash and dry it with paper towel.
3Place it in foil pouch and fold foil closed.
4Bake the beet for 35-40 minutes or until softened.
5Place the chickpeas in a food processor and process until a stiff paste forms, stopping every few seconds to scrape down the sides of the processor. With the food processor still running, add cooked beets, tahini, juice from half a lemon, and salt. Once that has been incorporated, add ice water if texture is too stiff and process until smooth.
6Cut three avocados in half and remove skin and pit. Next, thinly slice each avocado half lengthwise and gently fan out the slices. Shape the avocado fans into hearts.
7Spread each piece of toast with beet hummus and half of a sliced avocado.
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