This is the savory half of my Toast Toppings posts (see Sweet version here). Because sometimes you can’t live on sugar alone.
These were definitely more work than the sweet toppings as I had to boil the eggs and make the hummus and roast the beets prior.
I then realized I didn’t know how to boil eggs perfectly, which is kind of a problem for photography. I had to go through three sets of hard boiled eggs to get the right one (the second set was acceptable, but then I left them in the back of the fridge overnight and they completely froze! Frozen eggs have a terrible texture)
These toppings (hummus, cheese, boiled eggs) remind of the Sunday brunch which my church hosts. Sadly I haven’t been able to go to church in a while (or eat brunch) since I don’t have a single Friday, Sat, or Sunday off this whole month.
I’ve been juggling the long ICU hours, reading (not) for my In-Training Exam which I took today (another 8 hours test under my belt, yay!), and trying to work on my never ending research projects.
Savory Toast Toppings
4 slices of bread
hummus (recipe below)
smoked salmon and dill
goat cheese and craisins
hard boiled egg
cherry tomatoes and basil
beets, sliced and roasted with olive oil
Toast your bread and slice in half diagonally. Choose your spread and topping in various combinations. Enjoy!
1 can chickpeas
¼ cup extra virgin olive oil
2 cloves peeled garlic
1 lemon, juiced
black pepper, cumin, paprika, to taste
Combine the chickpeas, olive oil, garlic, lemon juice, and spices in a food processor. Add more olive oil as needed to process smoothly. Serve, drizzled with some olive oil and a dash of paprika.