Bright pink hummus, herby dill, and crunchy toast — simple, speedy, and oddly glamorous. If you love colorful snacks that actually satisfy, these Quick Vegan Beet Hummus Toasts with Dill will become your weeknight and brunch MVP.
Hey friend — I make these when I want something fast, pretty, and nutritious without fuss. They look like I put effort in, but honestly? They take about 15 minutes once the beets are roasted (or 5 minutes if you use pre-cooked beets). Ready for the recipe, tips, and a little kitchen gossip? Let’s go.
Why you’ll love Quick Vegan Beet Hummus Toasts with Dill toasts
- Bold color and flavor with zero weirdness — beet hummus tastes earthy, sweet, and tangy all at once.
- Totally vegan and protein-friendly — the chickpeas give you plant protein and fiber.
- Quick to assemble for breakfasts, lunches, snacks, or last-minute company.
- Photogenic — yes, they’ll look great on your feed or your dinner table. (IMO, presentation wins half the meal.)
Ever wondered why beet hummus always looks so fancy? Because bright color equals instant wow. Also, dill somehow makes everything taste like summer — even in the dead of winter. 🙂
Serves, equipment & timing
- Serves: 4 people (2 toasts each) — easily scale up.
- Prep time: 10 minutes (if beets are pre-cooked) / 35–45 minutes total if you roast fresh beets.
- Active hands-on time: ~15 minutes.
- Estimated calories per serving: ~430 kcal (approximate — breakdown below). Bold note: calorie count depends on bread type and toppings.
Equipment you’ll need:
- Baking sheet (if roasting beets) or microwave-safe bowl (for quick beet cook)
- Food processor or high-speed blender (for smooth hummus)
- Knife and cutting board
- Toaster or skillet for toasting bread
- Measuring spoons and cup
FYI: You don’t need fancy gear. A blender and a toaster make this recipe happen.
Ingredients — full recipe (serves 4)
For the beet hummus:
- 1 (15 oz) can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1 medium roasted beet (about 100–120 g), peeled and roughly chopped — or 1 cup store-bought cooked beets
- 2 tbsp tahini
- 1–2 garlic cloves, smashed
- 2 tbsp lemon juice (fresh)
- 1 tbsp olive oil (+ extra for finishing)
- 1/2 tsp ground cumin
- Salt & black pepper, to taste
- 2–4 tbsp cold water (to thin if needed)
For the toasts:
- 8 slices of bread (2 slices per person) — sourdough, whole grain, or your fave
- 1 ripe avocado, sliced (optional topping)
- Fresh dill, chopped (for garnish — essential)
- Lime wedges, for serving
- Toasted pumpkin seeds or pepitas (optional crunch)
Bold tip: If you use canned beets or roast beets ahead, this whole spread comes together so fast.
How to make Quick Vegan Beet Hummus (step-by-step)
1. Cook or prep the beets
If roasting: preheat oven to 400°F (200°C), wrap trimmed beets in foil, roast 35–45 minutes until tender. Let cool, peel, and chop. If time’s tight, microwave a peeled beet in a bowl with a splash of water for 6–8 minutes until tender. Or buy pre-cooked beets — no judgment here.
2. Blend the hummus
Add chickpeas, roasted beet, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper to the food processor. Pulse, scraping down sides. Add 2–4 tbsp cold water until you reach a smooth, spreadable consistency. Taste and adjust salt or lemon. You’ll know it’s right when it tastes bright, slightly sweet, and a little smoky from the cumin.
3. Toast the bread
Toast slices until crisp and golden. You can pan-toast in a skillet for a buttery edge (use a little olive oil). I toast until the bread holds up to a generous smear and crunches under a fork.
4. Assemble the toasts
Spread 2–3 tbsp of beet hummus over each slice. Top with avocado slices, fresh dill, a drizzle of olive oil, and pumpkin seeds for texture. Finish with a squeeze of lime.
Serve immediately. If you wait too long, the toast loses its crunch and becomes soggy, and that would be a culinary tragedy.
Quick variations & tasty add-ons
- Spicy kick: Mix ½ tsp smoked paprika or a pinch of cayenne into the hummus.
- Herby: Stir 1 tbsp chopped chives or parsley into the hummus for extra freshness.
- Greek style: Top with sliced cucumber, lemon zest, and a sprinkle of oregano.
- Protein boost: Add a tablespoon of hemp seeds to each toast.
Rhetorical Q: Want a brunch showstopper? Arrange three toasts with different garnishes (avocado, radish, roasted chickpeas) and call it a tasting board. Your guests will think you worked harder than you did. 😉
Storage & reheating (useful life hacks)
- Hummus: Store in an airtight container up to 4–5 days in the fridge. Stir well before using.
- Roasted beets: Keep in the fridge for up to 5 days or freeze for longer.
- Toasts: Don’t pre-top; toast bread right before serving for crispness. If you must prep, re-toast briefly in a skillet or oven to revive crunch.
Pro tip: If your hummus thickens in the fridge, thin it with a tablespoon of water or lemon juice before spreading.
Nutrition & calorie breakdown (approximate)
I like to give a realistic estimate so you can plan meals:
Per serving (2 toasts with hummus + avocado & seeds):
- Calories: ~430 kcal (approx.)
- Protein: ~12–14 g
- Fiber: ~8–10 g
- Fat: ~18–22 g (from tahini, olive oil, and avocado)
Quick math (approx.):
- Hummus per serving: ~190 kcal
- Bread (2 slices): ~160 kcal (depends on bread)
- Avocado + oil + seeds: ~80 kcal
Adjust according to your bread choice and extra toppings. Want lower calories? Skip avocado or use one slice per serving instead of half an avocado.
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How these toasts compare (avocado toast, ricotta, etc.)
- Vs. Avocado toast: Beet hummus toasts bring more protein and color. Avocado toast wins on creaminess, but hummus gives more staying power (fibers + protein).
- Vs. Ricotta or labneh toast: Dairy options offer tang and richness. The beet hummus version stays completely vegan and often packs more fiber.
- Vs. Beet + goat cheese: That’s luxurious, yes, but not vegan. These Quick Vegan Beet Hummus Toasts with Dill deliver the same bright vibe without dairy.
Short verdict: If you want plant-based protein with major visual appeal, pick beet hummus. If you crave creamy dairy, pick ricotta — but you’ll miss the ruby color.
Troubleshooting: common hiccups and fixes
- Hummus tastes bland? Add more lemon and salt. Acid wakes flavors.
- Too thick? Add a splash of water or a spoonful of aquafaba (the chickpea liquid) to loosen.
- Soggy toast? Toast longer or serve hummus on the side for dipping. Nobody wants a soggy top.
- Beet overpowering? Reduce beet amount or increase chickpeas to balance sweetness.
Final tips from my kitchen
- Roast extra beets and keep them in the fridge for quick hummus all week.
- Use a serrated knife to cut avocado thinly and prettily. Presentation = joy.
- Garnish with dill right before serving to keep the herb bright and not wilted.
- If you like a pop of salt, sprinkle flaky sea salt on top. The crunch + salt = chef’s kiss.
Wrap-up: make these tonight?
These Quick Vegan Beet Hummus Toasts with Dill hit that sweet spot between simple and special. They look like you hustled, but you actually played it smart. They feed 4 people easily, store well, and travel nicely as party finger food. All in all, they make weeknights and lazy weekends feel slightly elevated — which, let’s be real, is the goal.
So: will you roast beets or buy pre-cooked? Either way, I’m rooting for you. If you want, I can format this into a printable recipe card with exact gram measurements — want that? 🙂
Quick Vegan Beet Hummus Toasts with Dill
Ingredients
Equipment
Method
- How to make Quick Vegan Beet Hummus (step-by-step)
- Cook or prep the beets
- If roasting: preheat oven to 400°F (200°C), wrap trimmed beets in foil, roast 35–45 minutes until tender. Let cool, peel, and chop. If time’s tight, microwave a peeled beet in a bowl with a splash of water for 6–8 minutes until tender. Or buy pre-cooked beets — no judgment here.
- Blend the hummus
- Add chickpeas, roasted beet, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper to the food processor. Pulse, scraping down sides. Add 2–4 tbsp cold water until you reach a smooth, spreadable consistency. Taste and adjust salt or lemon. You’ll know it’s right when it tastes bright, slightly sweet, and a little smoky from the cumin.
- Toast the bread
- Toast slices until crisp and golden. You can pan-toast in a skillet for a buttery edge (use a little olive oil). I toast until the bread holds up to a generous smear and crunches under a fork.
- Assemble the toasts
- Spread 2–3 tbsp of beet hummus over each slice. Top with avocado slices, fresh dill, a drizzle of olive oil, and pumpkin seeds for texture. Finish with a squeeze of lime.
- Serve immediately. If you wait too long, the toast loses its crunch and becomes soggy, and that would be a culinary tragedy.
Notes
Nutrition & calorie breakdown (approximate)
I like to give a realistic estimate so you can plan meals: Per serving (2 toasts with hummus + avocado & seeds):- Calories: ~430 kcal (approx.)
- Protein: ~12–14 g
- Fiber: ~8–10 g
- Fat: ~18–22 g (from tahini, olive oil, and avocado)
- Hummus per serving: ~190 kcal
- Bread (2 slices): ~160 kcal (depends on bread)
- Avocado + oil + seeds: ~80 kcal
