Delicious vegan hummus-and-avocado toast makes a quick, nutritious breakfast or light lunch and can be ready in about five minutes. Layered on multigrain toast, this version combines creamy hummus, ripe avocado, crisp cucumber and radish, peppery arugula and a squeeze of fresh lemon for a bright, satisfying bite.
Hummus Avocado Toast
This simple vegan hummus-and-avocado toast is ideal for busy mornings or a light midday meal. Two slices of toasted whole-grain bread provide a sturdy base for a spread of hummus, a few slices of avocado, and crisp vegetables. It’s naturally Mediterranean in spirit and pairs beautifully with a soft-cooked egg if you want extra protein.
I made this while cleaning out the fridge and loved it so much I had it again the next morning. It’s an easy, flexible recipe: swap toppings, change the bread, or add a fried or poached egg to turn it into a heartier meal.
Meal Prep Tips for Avocado Toast
- To store a leftover half avocado, keep the pit in and wrap the cut surface tightly with plastic wrap or place in an airtight container in the fridge. This slows browning.
- If the exposed flesh does brown slightly, simply scrape off the top layer with a butter knife — the avocado underneath will usually be bright green.
- Choose a bakery-style multigrain or sourdough loaf for better texture and flavor than most packaged sliced breads. Hearty whole-grain slices hold up well under toppings.
- When short on time, use pre-cooked or store-bought hard-boiled eggs instead of frying or poaching.
- Prep veggies in advance — thinly slice cucumbers, radishes and arugula so you can assemble the toast in just a few minutes.
Ways to Vary This Avocado Toast
- Add lemon and sautéed kale for a bright, leafy variation.
- Cut a hole in the toast and cook an egg in the middle for “egg in a hole” style avocado toast.
- Top with smoked salmon and a soft-boiled egg for a protein-rich, savory version.
- For a special treat, use lump crab and a little dill for an indulgent twist.
If you love avocado toast, try experimenting with herbs, seeds, or a drizzle of good olive oil — I’d love to know how you top yours!
Ingredients
- 2 slices whole-grain bread, toasted (about 1 oz each)
- 2 tablespoons hummus (store-bought or homemade)
- 6 thin cucumber slices
- 1 small radish, thinly sliced
- 1 oz avocado, thinly sliced (about 1/4 of a small Hass avocado)
- Crushed red pepper flakes, to taste
- 1/8 teaspoon kosher salt (or to taste)
- Black pepper, to taste
- 1/4 cup baby arugula
- 1 wedge fresh lemon
- Everything bagel seasoning (optional)
Instructions
- Toast the bread to your preferred level of crispness.
- Spread about 1 tablespoon of hummus on each slice of warm toast.
- Arrange cucumber and radish slices over the hummus, then top with the thin avocado slices.
- Sprinkle crushed red pepper flakes, kosher salt and freshly ground black pepper to taste. If desired, add a light sprinkle of everything bagel seasoning.
- Finish with a handful of baby arugula and squeeze the lemon wedge over the top for brightness.
- Serve immediately. If adding an egg or smoked salmon, place it on top just before serving.
Nutrition (per serving: 2 toasts)
- Calories: 249 kcal
- Carbohydrates: 32 g
- Protein: 10.5 g
- Fat: 9.5 g
- Fiber: 8 g
- Sodium: 467 mg
- Sugar: 4 g
Notes & Serving Suggestions
This recipe yields one serving (two toasts). It’s easy to scale up for more people. For extra protein, serve with a poached or fried egg, or add smoked salmon. Adjust seasoning and toppings to your taste — fresh herbs like cilantro or dill, a sprinkle of sesame seeds, or a drizzle of olive oil all work well.
Storage: Assemble just before eating for best texture. Prepared components (toasted bread, sliced vegetables, hummus) can be stored separately in the refrigerator for a day or two, but avocado slices are best used immediately.
Did You Make This Recipe?
If you try this hummus avocado toast, take a photo and note how you customized it — your ideas can inspire others. Enjoy!