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Quick Vegan Beet Hummus Toasts with Dill

Quick Vegan Beet Hummus Toasts with Dill

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Equipment

  • 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.

Method
 

  1. How to make Quick Vegan Beet Hummus (step-by-step)
  2. Cook or prep the beets
  3. 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.
  4. Blend the hummus
  5. 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.
  6. Toast the bread
  7. 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.
  8. Assemble the toasts
  9. 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.
  10. 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)
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.