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]




Cooking 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.