Beet Hummus Toast with Poached Quail Eggs | Spring Creek Quail Eggs

Ingredients

• 1 1/2 cups cooked chickpeas, drained
• 2 garlic cloves
• 1/2 lemon, juiced
• 1/2 tahini
• 1 medium red beet, cooked until soft
• 1/4 cup + 1 tbsp olive oil
• 1 tsp cumin
• 1/3 cup cold water
• Salt to taste
• 1 sweet potato, finely cubed
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp salt
• 1 tbsp olive oil
• 4 slices sourdough
• 12 poached quail eggs
• 1 avocado, halved and sliced
• Sumac and toasted sesame seeds for garnish
• Microgreens to garnish