Pretty Pink Hummus & Soft-Boiled Egg

Be the first to review

Our love for this protein platter is unBEETable!

Camille C.
Camille C.

10 minutes

Prep time

15 minutes

Cook time

525 cal.

Per serving


Blender, Stovetop, Pot (small), Colander



Step 1

Cook the quinoa according to the package instructions.


Step 2

Carefully add the eggs to a pot of gently boiling water. Cook for 6 min.

Chickpeas (canned)
Beets (cooked)
Cumin (ground)

Step 3

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).

Step 4

Add a splash of water. Blend until smooth & creamy. Add another drizzle of oil if too thick!


Step 5

Plunge the cooked eggs into a bowl of icy cold water to stop the cooking. Gently peel the eggs once cooled.


Step 6

Fluff the cooked quinoa.

Step 7

Spread the beet hummus onto a serving plate.

Feta cheese (block)
Cilantro (fresh)

Step 8

Top with the quinoa, crumbled feta & soft-boiled egg. Add a drizzle of olive oil, salt & pepper. Garnish with cilantro (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy525 cal.
Fat27 g
Carbohydrates45 g
Protein22 g
Fiber7 g

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.

Any feedback you want to share with us on this recipe?

Pretty Pink Hummus & Soft-Boiled Egg