Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Red Beet Bruschetta With Peanut Crumble [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This is a seemingly unusual combination but it is so delicious! The salty, nuttiness of the peanuts only bring out the tang that only beets bring.

Red Beet Bruschetta With Peanut Crumble [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



To Make the Bruschetta:

  • 5 baguettes
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 clove garlic

To Make the Red Beet Hummus:

  • 1 can chickpeas
  • 2 medium cans of beets (with juice)
  • 1 lemon worth of juice and vest
  • 1 tablespoon cumin
  • 1 tablespoon ground coriander
  • 1 1/2 tablespoons tahini
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons olive oil

To Make the Peanut Crumble:

  • 2 handfuls of peanuts
  • 1 pinch salt
  • 1 pinch chili powder


To Make the Bruschetta:

  1. Pre-heat the oven to 300°F.
  2. Start with cutting the bread into slices and sprinkle them with olive oil and salt.
  3. Put them on a tray and let the bread get a crunchy surface for around 5-7 minutes.
  4. If you please take a glove of garlic, cut it in half and rub it on the surface of the bruschetta to get an extra kick of flavor.

To Make the Beet Hummus:

  1. Drain the chickpeas and set aside about 1 tablespoon of aquafaba to add in the hummus for some extra texture.
  2. Put the chickpeas along with the olive oil, tahini, lemon juice, zest, pepper, salt, and beets plus 1 tablespoon of beet liquid and blend everything together until smooth.

To Make the Peanut Topping:

  1. Roast the peanuts in a pan without oil and add some salt and chili powder to them to spice them up.





2 European Food Business Students, a sustainability-oriented study in Amsterdam: Claire and Moritz. We share our love for food, recipes, travel, education, and awareness. We regularly publish recipes and articles, all wrapped around sustainable and conscious consumption based on our academic knowledge, passion, and experience. Moritz, a trained star chef and Claire, huge foodie, recipe developer and autodidactic photographer. Follow our journey on making a change in the food industry.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

King Oyster Scallops With Lemon Cashew Cream Sauce [Vegan, Gluten-Free]

Matcha Zebra Cheesecake [Vegan, Grain-Free]

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Warm Broccolini and Shiitake Baby Kale Salad

Apple Spice Rolls [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Red Beet Bruschetta With Peanut Crumble [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×