Beet Hummus, Avocado and Crispy Chickpea Toasts
A Note From feedfeed

For more delicious plant based recipes by Nick of @inspiredbynick, check out his blog here!


  • 1 can chickpeas, drained (save the aquafaba liquid)
  • 2 tablespoons coconut yogurt
  • 2 tablespoons tahini
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • salt, to taste


  • Step 1

    Combine all your ingredients in a high speed blender or food processor and blend until smooth and creamy.

  • Step 2

    Store in an airtight container and place in the fridge for up to a week.

Homemade Beet Hummus

1 can of strained chickpeas

3 tbsp of olive oil

2 cloves of garlic

Juice of half a lemon

1 beet, peeled, boiled 

Salt and pepper, added as desired


Combine the chickpeas, olive oil, and mashed garlic cloves into a blender or food processor


Add in the juice of half a lemon, add more for taste.


Toss in your shredded beet along with a dash of salt and pepper. Blend until smooth.


Roasted Spicy Chickpeas

1 can chickpeas

4 tbsp olive oil

1/4 tsp curry

1/4 tsp cumin

1/4 tsp chili powder


Toss all ingredients together in a bowl. Spread onto a lined baking sheet and bake at 400F for 45 minutes, stirring occasionally.


To serve:

12 grain bread, toasted

avocado, sliced


Spread your toasts with the beet hummus. Top with sliced avocado and sprinkle with crispy chickpeas. Enjoy!