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Poached Egg with Garlic Mushrooms and Beetroot Hummus

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

Instructions

  1. Chop beetroot, wrap in foil and roast at 190C for 30-40mins until soft and tender.
  2. Add to your food processor with the rest of the ingredients.
  3. 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.
  4. 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.
  5. Prepare the poached egg and assemble the toast, hummus, mushrooms and a sprinkle of dukkah or zaatar.

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