Recipe courtesy of Avobar HK

Serves: 1

Prep time: 15 min

Cooking time: 1 hour


For the beetroot hummus:

  • 1 big beetroot
  • 1 clove garlic
  • 10g tahini
  • 50g extra-virgin olive oil
  • 10g lemon juice
  • table salt, to taste

For the toast:

  • 1 slice sourdough bread
  • 3 tbsp beetroot hummus
  • 1 avocado
  • 10g extra-virgin olive oil
  • 5g lemon juice
  • 50g feta cheese or tofu, crumbled
  • sea salt, to taste
  • microgreens, to garnish


  1. Cover the beetroot with aluminium foil and bake in a preheated oven at a 180°C for 45–60 minutes, or until completely cooked through.
  2. Once cooked, remove the aluminium foil, deskin the beetroot and cut into big chunks. At the same time, slice the garlic and cook in simmering water until it’s completely soft.
  3. Add the cooked beetroot and garlic, tahini, olive oil, lemon juice and table salt to a blender. Blend until it turns into a completely smooth purée.
  4. Store the beetroot hummus in the fridge, to use as and when needed.
  5. Toast the sourdough bread. Spread the beetroot hummus onto the toasted sourdough.
  6. Deskin and deseed the avocado, cut into big chunks and place into a mixing bowl. Add the olive oil, lemon juice and sea salt and mix together. Place the avocado mixture on top of the beetroot hummus.
  7. Top with crumbled feta or tofu and garnish with microgreens.

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