Poached Egg with Garlic Mushrooms and Beetroot Hummus
Ingredients
Beetroot Hummus
1 1/2 cups Cooked Beans of your choice
1 small/medium Beetroot
Small handful of Parsley
The juice of 1/2 Lemon
1-2 tbsp Tahini
1 clove of Garlic
2 tbsp Olive Oil
3 tbsp Water
Salt and Pepper to taste
1 1/2 cups Cooked Beans of your choice
1 small/medium Beetroot
Small handful of Parsley
The juice of 1/2 Lemon
1-2 tbsp Tahini
1 clove of Garlic
2 tbsp Olive Oil
3 tbsp Water
Salt and Pepper to taste
Instructions
- Chop beetroot, wrap in foil and roast at 190C for 30-40mins until soft and tender.
- Add to your food processor with the rest of the ingredients.
- Blend by adding the water slowly to get the right consistency, adding more if needed, and add seasoning of salt and pepper to your taste. Blend until nice and smooth.
- Sautée the mushrooms with a good splash of olive oil, salt and pepper, adding chopped garlic towards the end so that it doesn’t burn.
- Prepare the poached egg and assemble the toast, hummus, mushrooms and a sprinkle of dukkah or zaatar.
