Beetroot Hummus, Veggie Patty and Ricotta Eggs
Serve Beetroot Hummus Veggie Patty and Ricotta Eggs using Angel Bay Gourmet Veggie Burger Patties for colourful Kiwi brunch plates, quick prep
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Ingredients
- 3 eggs
- 100g milk
- 50g ricotta
- chives chopped
- butter
- radish, sliced
- 1 can chickpeas (430g) drained and rinsed
- 2 medium cooked beetroots cut into quarters
- 2 cloves garlic
- lemon zest
- 2 tbsp Tahini
- 2-3 tbsp olive oil
- ¼ tsp salt
- ½ tsp ground cumin
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