Beet Hummus, Avocado Sourdough Toast

20260626, #BreakfastDiary 1760, 19°C/sunny I've finally tamed beet's earthy smell. About 470kcal, Beet Hummus, Avocado Sourdough Toast.

1 slice sourdough, 1/2 avocado, white cheese, a little olive oil, (beet hummus) 1/2 beet, 1 can chickpeas (400g), 1T tahini, 1 clove garlic, 3T olive oil, juice of 1/4 lemon, salt, pepper

1. Steam 1/2 beet until fully tender, then cool in cold water. 2. In a blender, combine the beet from step 1, 1 can chickpeas, 1T tahini, 1 clove garlic, 3T olive oil, juice of 1/4 lemon, salt, and pepper, and blend until smooth. Adjust the consistency with water. 3. Brush the sourdough with olive oil and toast until crisp. 4. Peel a ripe avocado and slice neatly. 5. On a plate, arrange the sourdough, beet hummus, avocado, and crumbled white cheese. Finish with pepper and a drizzle of olive oil~

Inspired by @simplybysheena