Pretty Pink Hummus & Soft-Boiled Egg

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Our love for this protein platter is unBEETable!

Camille C.
Camille C.

10 minutes

Prep time

15 minutes

Cook time

525 cal.

Per serving


Blender, Stovetop, Pot (small), Colander



Step 1

Cook the quinoa according to the package instructions.


Step 2

Carefully add the eggs to a pot of gently boiling water. Cook for 6 min.

Chickpeas (canned)
Beets (cooked)
Cumin (ground)

Step 3

In a blender or food processor, add the drained chickpeas, garlic, beets, salt, pepper & a drizzle of olive oil. Add a pinch of cumin (optional).

Step 4

Add a splash of water. Blend until smooth & creamy. Add another drizzle of oil if too thick!


Step 5

Plunge the cooked eggs into a bowl of icy cold water to stop the cooking. Gently peel the eggs once cooled.


Step 6

Fluff the cooked quinoa.

Step 7

Spread the beet hummus onto a serving plate.

Feta cheese (block)
Cilantro (fresh)

Step 8

Top with the quinoa, crumbled feta & soft-boiled egg. Add a drizzle of olive oil, salt & pepper. Garnish with cilantro (optional). Enjoy!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy525 cal.
Fat27 g
Carbohydrates45 g
Protein22 g
Fiber7 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Pretty Pink Hummus & Soft-Boiled Egg" contains 525 Energy, 27 g of Fat, 45 g of Carbohydrates, 22 g of Protein, 7 g of Fiber.

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Pretty Pink Hummus & Soft-Boiled Egg