Blender, Stovetop, Pot (small), Colander
Cook the quinoa according to the package instructions.
Carefully add the eggs to a pot of gently boiling water. Cook for 6 min.
In a blender or food processor, add the drained chickpeas, garlic, beets, salt, pepper & a drizzle of olive oil. Add a pinch of cumin (optional).
Add a splash of water. Blend until smooth & creamy. Add another drizzle of oil if too thick!
Plunge the cooked eggs into a bowl of icy cold water to stop the cooking. Gently peel the eggs once cooled.
Fluff the cooked quinoa.
Spread the beet hummus onto a serving plate.
Top with the quinoa, crumbled feta & soft-boiled egg. Add a drizzle of olive oil, salt & pepper. Garnish with cilantro (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Pretty Pink Hummus & Soft-Boiled Egg" contains 525 Energy, 27 g of Fat, 45 g of Carbohydrates, 22 g of Protein, 7 g of Fiber.