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  • 4 Thomas’® Original English Muffins
  • 1 cup diced cooked beets
  • 1 can chickpeas, drained (save liquid from can)
  • ¼ cup chickpea liquid
  • 1/3 cup Greek yogurt
  • juice from 1 lemon
  • ½ cup extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 avocado, mashed
  • 4 tbsp almond slivers


  1. Hand or fork split English muffins and lightly toast.
  2. In a blender or food processor, pulse beets, chickpeas, chickpea liquid, Greek yogurt and lemon juice.
  3. Pour olive oil a bit at a time and pulse until hummus is smooth.
  4. Season hummus with salt and pepper.
  5. Spread beet hummus on one side of an English Muffin. Spread mash avocado on the other side. Top with slivered almonds and enjoy!

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