This is a strikingly beautiful and simple brunch dish that will impress all of your friends! The beet hummus is light, creamy, and has a slight hint of garlic. In combination with sourdough bread, avocado, and a soft boiled egg, this makes for the perfect breakfast or brunch.
Ingredients
2 roasted beets
15 oz can chickpeas
2/3 cup tahini
1/3 cup lemon juice
olive oil (to taste)
black pepper and salt (to taste)
avocado
Beet Hummus Instructions
Wrap 2 medium sized beets in tin foil and bake them in the oven at 400°F for 45 minutes
Blend 2 roasted beets, drained can of chickpeas, tahini, and lemon juice
Blend olive oil, black pepper, and salt to taste
Avocado Rose Instructions
Cut an avocado in thin slices (parallel to the short side of the avocado)
Gently separate and overlap the slices of avocado into a fan-shape
Curl the avocado slices into a swirl
Toast Instructions
Lightly toast your bread of choice (I like using sourdough because it stays hearty underneath toppings)
Spread the beet hummus on the toast
Add the avocado rose on top
Add a soft boiled egg
Season (I recommend Trader Joe's Everything but the Bagel Seasoning)
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