Beetroot hummus with boiled egg on rye
Vivid pink hummus on rye, where the Levant meets Northern Europe.
Open in the appPer serving
- Calories
- 443 kcal
- Protein
- 21.2 g
- Carbohydrates
- 60.8 g
- Fat
- 13.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked chickpeas80 g
- Beets60 g
- Tahini8 g
- Lemon juiceto taste
- Eggs1
- Rye bread2
- Dill2 g
- Saltto taste
Contains: gluten, eggs, sesame,
Method
- Bring a small pan of water to the boil, lower in the egg with a spoon and cook for 9 minutes, until hard-boiled; cool it in cold water, peel and slice.
- Meanwhile, drain and rinse the chickpeas; cut the cooked beetroot into pieces.
- Blend the chickpeas, beetroot, tahini, lemon juice and a pinch of salt until smooth and pink; if too thick, add a splash of cold water.
- Spread the hummus over the slices of rye bread, top with the egg and finish with the torn dill.
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