Cure #MondayBlues with the prettiest avocado toast you did ever see. We tried the Avocado Toast with Beet Hummus recipe from Diala’s Kitchen Cookbook and it did not disappoint.
Our favourite part of Diala’s book (other than the banging recipes) are the travel stories. She references Melbourne and Sydney, Australia as the homeland of avo toast and that every cafe takes pride in serving it in their own way. Australia truly seems to be the key destination for beautiful superfood, have you seen the Acai smoothie bowls they make over there? They put North America to shame (including LA)…
Diala’s trick to level up your avo toast from home is to add dollops of homemade beet hummus, tangy feta cheese, and green onions. You can access this recipe in her new cookbook, Diala’s Kitchen that launched just this year- one of the few highlights of 2020 LOL!
We have made hummus a ton of times – it truly tastes best homemade – but we had never tried it with beet, man did it ever taste delicious! The beet adds an earthly like flavour to it and the colour is not only awesome for the ‘Gram, it’s also the perfect addition to your brunch spread.
- 1 medium red beet
- 1 can (19 ounces/540 ml) chickpeas, drained and rinsed
- 3 cloves of garlic
- 1/2 cup tahini
- 1/4 cup tightly packed fresh cilantro leaves, more for serving
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- Juice of 1 lemon
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked pepper
- 6 slices of sourdough, rye or multigrain bread, toasted
- 2 avocados, pitted, peeled and sliced
- 1 cup crumbled feta
- 2 green onions (white and light green parts only), thinly sliced
- 3 tbsp sesame seeds
For full recipe, pick up your copy at Indigo online HERE.
Read more about Diala in our #LocalLove feature section here.