Pretty Pink Avocado Hummus Toast

The very first bite of this fork and knife avo toast was absolutely insane…in a good way. I’m sold, hummus and avocado make a magnificent avo toast recipe! Put this one on your weekend line up…you won’t be disappointed!


1 ripe avocado, large dice

bunch of cilantro

1 lemon

Sourdough bread slice (or any crusty, hearty bread), toasted

1 Tablespoon “Everything but the bagel seasoning”

1 Egg, poached

Ingredients for Pretty Pink Hummus:

1 (15.5 oz.) can chickpeas, drained

6 beets and 3 Tablespoons beet juice from 1 (15 oz.) can small whole beets (I’m a fan of the Libby’s brand)

1/4 Cup olive oil

3 garlic cloves, rough chop

3 Tablespoons Tahini

1 1/2 teaspoons salt


  1. Make hummus: In a food processor add all ingredients, blend well, add more olive oil as needed. Add more beet juice to achieve the color pink you wish!
  2. Chill in fridge for 1 hour.
  3. Bring a large pot of water to a boil. Add 2 Tablespoons of distilled vinegar to the water. Once the water boils turn the heat down to low. With a large spoon circle the inside of the pot a few times to create a swirl vortex. Carefully crack and egg and slowly drop it into the water. Once the egg is done, about 3 minutes, se a slotted spoon to remove and lay onto a paper towel lined plate.
  4. Large dice 1 ripe avocado. Set aside in a bowl.
  1. Assemble your avocado toast: Top your toasted bread slice with the hummus, then the diced avocado. Squeeze 1 Tablespoon of lemon over top. Sprinkle with “everything but the bagel seasoning” and 1 Tablespoon of torn cilantro. Gently place your poached egg on top and sprinkle with a little more torn cilantro. Serve immediately!

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