- If you fancy cooking the beets yourself – this will give you the fuchsia pink colour – preheat the oven to 200 fan. Put the beetroot onto a piece of tin foil and drizzle over 1 tbsp of olive oil. Season with salt and wrap up tightly. Roast for 1 hour – 1 hour 20 minutes until tender. Leave to cool slightly, peel and then chop into quarters.
- Drain the chickpeas. Keep the chickpea water and chuck the chickpeas into a blender. Add the beetroot, garlic, tahini, lemon and a good pinch of salt. Pour in 100ml of the chickpea water and blitz into a dreamy creamy hummus. Add more chickpea water if it’s too dry. Depending on the size of my lemons, I add the juice of ¼ a lemon if it needs it.
- Poach the eggs in a pan of simmering water (add a splash of white wine vinegar to the water to help the eggs set) for 3 minutes or until just set.
- To serve, slather the hummus over the toast. Top with the avocado and season with salt. Add the egg and serve immediately with chilli flakes and black sesame seeds if you are feeling swanky.
250g cooked beetroots
1 x 400g tin chickpeas
1 clove garlic
Juice of ½ a lemon
4 slices of toast
2 avocado, sliced
Chilli flakes to serve
Black sesame seeds to serve (optional)