Egg And Roasted Beet Hummus Sandwiches

Egg & Roasted Beet Hummus Sandwiches


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This tangy breakfast sandwich will make your day! Fried eggs and hummus are an unstoppable pairing.

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Time needed

10 min preparation + 5 min cooking

Serving Size / Yield

2 servings


  • 1 small roasted beet
  • 1 (15 oz.) can chickpeas, drained
  • zest of one lemon
  • juice of half a lemon
  • 1/8 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tbsp. tahini paste
  • ΒΌ C. olive oil
  • 2 slices toast
  • 1 tbs. butter
  • 2 cage-free eggs

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Slice beet into quarters and transfer to a food processor. Blend until smooth. Add in chickpeas, lemon zest, lemon juice, salt, ground pepper, garlic and tahini paste. Blend until smooth and well combined. Gradually pour in olive oil, while blended. Set hummus aside.

Warm butter in a large skillet over medium heat. Add eggs to skillet. Cover and cook for 2 minutes or until set.

Spread hummus on each slice of toast and top with fried egg.

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