Beet Hummus Toast with Poached Quail Eggs
- Serves: 4
- Prep time: 35 minutes
- Cook time: 10 minutes
The dish features a creamy beet hummus on toasted sourdough bread, topped with roasted sweet potatoes, sliced avocado, and perfectly poached quail eggs.
Finish it off with sumac, sesame seeds, and microgreens for a meal packed full of nutrients that looks as good as it tastes!
Ingredients
- 1 1/2 cups cooked chickpeas, drained
- 2 garlic cloves
- 1/2 lemon, juiced
- 1/2 tahini
- 1 medium red beet, cooked until soft
- 1/4 cup + 1 tbsp olive oil
- 1 tsp cumin
- 1/3 cup cold water
- Salt to taste
- 1 sweet potato, finely cubed
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tbsp olive oil
- 4 slices sourdough
- 12 poached quail eggs
- 1 avocado, halved and sliced
- Sumac and toasted sesame seeds for garnish
- Microgreens to garnish
Beet hummus:
Toppings:
Instructions
For the hummus:
Place chickpeas, garlic, lemon juice, tahini, cooked beet, olive oil, and cumin into a blender.
Blend until smooth, adding cold water if the hummus needs to be thinned out.
Add salt to taste, and set aside.
For the toppings:
Preheat oven to 400°F.
In a bowl, combine sweet potato with cumin, paprika, salt and olive oil.
Place on a pan lined with parchment and roast in oven until cooked and slightly golden, about 10 minutes.
Toast sliced sourdough bread while preparing the poached quail eggs.
Spread beet hummus on toasted sourdough bread.
Scoop some sweet potatoes over beet hummus and add sliced avocado on top.
Finish off with poached quail eggs and garnish with sumac, sesame seeds and microgreens.
Serve and enjoy!
