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

7

Utensils

Blender, Stovetop, Pot (small), Colander

recipe

Quinoa

Step 1

Cook the quinoa according to the package instructions.

Egg

Step 2

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

Garlic
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!

Egg

Step 5

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

Quinoa

Step 6

Fluff the cooked quinoa.

Step 7

Spread the beet hummus onto a serving plate.

Feta cheese (block)
Cilantro (fresh)
Quinoa
Egg

Step 8

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

Nutrition facts

Average estimated amount for one serving

Energy525 cal.
Fat27 g
Carbohydrates45 g
Protein22 g
Fiber7 g

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
Easy