Top your favorite hash brown patties with homemade beet hummus, balsamic roasted mushrooms, and avocado then season with vegan parmesan cheese. Garnish with fresh microgreens for the perfect finishing touch on this Beet Hummus Hash Brown Toast!
Ever wonder if there was a dish that could be served as an appetizer or enjoyed as a snack, maybe an appetizer at your next get-together, an easy plant-based lunch, or dinner?! Shoot, even a savory breakfast too. Well… (flips hair back) let me introduce you to Beet Hummus Hash Brown Toast my friends!
That’s right, this recipe is pretty much the hero of all meals. It’s completely satisfying no matter which mealtime you choose to enjoy it at. It’s loaded with all kinds of nutritious goodness, and the beet hummus is sure to be your new favorite way to hummus, even if you’re not a beet lover- trust me.
If you’ve seen my Hash Brown Avocado Toast you’ll know that I just adore Strong Roots gluten-free, vegan Cauliflower Hash Browns! So I used those in this recipe as well, but feel free to use your favorite hash browns! I also like to buy pre-cooked beats to make this recipe even easier. Because then you just blend all of the beet hummus ingredients together in your food processor (and skip the beet boiling/roasting), saute the mushrooms with a little oil and balsamic vinegar and then load it all on the baked hash browns and devour!
- 1 can great northern beans, drained and rinsed
- 3/4 cup cooked beets
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon salt
Hash Brown Toasts
- 1 bag (8-10) frozen hashbrowns
- Beet hummus
- 8 ounces sliced mushrooms
- 1-2 tablespoons balsamic vinegar
- avocado, sliced
- microgreens, for garnishing
- vegan parmesan cheese, for garnishing
- Make the hashbrowns according to package directions. While those are baking, make the beet hummus.
- Blend all of the hummus ingredients together in a food processor, scraping down the sides as necessary. If the beets aren't pre-cooked, make sure you boil them before you add them to the hummus. You may add a little water if the beans and beets are fully blending, but don't add too much!
- Heat a medium skillet over medium heat and add a little oil (of your choice) and saute the mushrooms for a few minutes, tossing occasionally. Drizzle the balsamic vinegar over the mushrooms and saute for about 5 minutes more, until the mushrooms are soft.
- Let the hash browns cool slightly, then spread the beet hummus over top of each hash brown, then top with mushrooms, sliced avocado, microgreens and sprinkle with vegan parmesan cheese (either homemade or store-bought).
** I like to use Strong Roots Cauliflower Hash Browns in this recipe!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 386mgCarbohydrates: 15gFiber: 5gSugar: 3gProtein: 5g