Beetroot Hummus, Avocado & Eggs on Toast
Recipe / Lisa Holmen
This simple lunch toast is bursting with colour and nutrients. Make sure you make the beetroot hummus from scratch using roasted beetroots to really bring out the flavour. It pairs perfectly with gooey soft-boiled eggs and avocado.
Beetroot Hummus
1 large beetroot, cooked & quartered
400g tin chickpeas, rinsed & drained Zest & juice 1 lemon
2 cloves garlic, minced
2 tbsp tahini
2 tbsp extra-virgin olive oil
½ tsp ground cumin
4 slices sourdough
1 avocado, sliced
2 eggs, soft boiled
2 radishes, thinly sliced
2 tbsp fresh chives, sliced
1. Place all the beetroot hummus ingredients into a food processor and blend until creamy. If the mixture is too thick, add extra tahini or a dash of water as required. Season to taste.
2. Lightly toast the sourdough bread then top with a thick layer of beetroot hummus followed by avocado, soft-boiled eggs, radish and fresh chives.
Garlic Mushrooms & Goat’s Cheese on Toast
Recipe / Lisa Holmen
These mushrooms are infused with garlic and butter, which beautifully complement the creaminess of the goat’s cheese.
