The easiest recipe for Bazooka Hummus Toast

Hummus hummus toast with poached egg

This colorful bazooka hummus recipe on toast with fried eggs combines a symphony of flavors consisting of earthy hummus, tangy goat cheese, and spices. eggsweet cherry tomatoes, spinach, sesame seeds and crispy toast.

Packed with nutrients and flavor, this delicious, healthy dish can be served for breakfast or as a side dish snack. Or break out the dinner plates for a quick meal that’s sure to impress.

What to expect from this recipe?

This beet hummus toast recipe is based on our creamy beet hummus made with cooked beets, chickpeas, olive oil, garlic, lemon juice, salt and black pepper. Just throw it all in the blender and away you go.

If you prepare in advance, you will save a lot of time. When you’re ready to make your beet hummus toast, all you have to do is chop the tomatoes, boil the eggs, and toast the bread. Then spread the hummus on the toasted bread and pile it on top of the rest of the ingredients.

This is a meal that not only packs a punch, but is packed with fiber, protein, calcium, potassium, folate, vitamins, and healthy fats. That’s quite a list.

How the Beetroot Hummus Toast recipe is made

This recipe is divided into the following simple sections:

• Preparation of hummus of bazooka
• Egg poaching
• Assembling your dish
• Serving and eating

Your beet hummus on toast is waiting.

Learn how to make beetroot hummus on toast

Prepare the beetroot hummus

Beetroot Hummus is a delicious breakfast option and ready-to-eat. Just follow our step-by-step recipe easy beet hummus. Once ready, set your hummus aside in a bowl, save the toasted sesame seeds from that recipe, and get ready to cook your eggs.

Boil the eggs

Prepare the eggs for hard-boiling by heating a pot of water over medium-high heat. Before it comes to a boil, add white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites deform (or coagulate) more quickly. Lower the heat to keep the water simmering while you cook the eggs.

You cut the eggs one at a time, using two eggs per piece of toast. First, remove excess liquid from the egg by placing it over a bowl in a small strainer.

Remove the liquid that drips into the bowl. Pour the egg in a strainer into a small bowl and prepare for poaching.

Bring water to low heat. Do not let the water boil. If it boils, lower the heat before adding the egg. Stir the water from the stove with a spoon until you create a vortex.

Gently slide the egg into the center of the pan’s moving vortex.

Allow the egg to cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, cook for another 30 seconds to 1 minute. Do not cook for more than 5 minutes or you will end up with a rubbery egg.

After cooking, remove the egg from the water with a slotted spoon and drain.

Slide the egg into a bowl of ice water. Cold water will not allow it to continue cooking. Repeat the process of mixing the water, sliding the egg into the vortex, cooking, and transferring it to the ice water with each additional egg.

Assemble your dish

Toast the bread and put the slice on a plate. We love sourdough bread for this recipe. If the bread is too thick for your toaster, you can toast it in the oven or on foil. You can cut the skins off for less crunch, but it’s much better with a crispy skin.

Spread the beetroot hummus on the toast using a small spoon or spatula.

Toss the spinach over the beetroot hummus.

Using a large spoon, carefully slide the two poached eggs over the spinach, side by side.

Cut the cherry or grape tomatoes in half lengthwise. Place the sliced ​​tomatoes on top of the eggs.

Shred the cheese and sprinkle around the eggs and tomatoes.

Sprinkle roasted sesame seeds on it. If you prefer a richer, slightly bitter taste, replace the white sesame seeds with toasted black sesame seeds.

Serve and enjoy

Your beetroot hummus toast with poached egg is ready to eat. It looks so good.

Serve your beet hummus toast with a refreshing Mexican drink honey watern: (melon water), guava water (water guava), or Jamaican water (hibiscus water).

This recipe can have many variations, so feel free to replace the hummus with avocado spread for a delicious avocado toast. Or spread cream cheese on your toast before the hummus and leave out the other cheese. You can even roast your beets instead of boiling them to make roasted beet hummus.

Looks so rich and delicious.

More delicious Mexican recipes made with beets from the blog