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Spinach Hummus Eggs is not your typical brunch, but give it a go! It's delicious 😊


2 people

Total time

20 minutes




Breakfast, Brunch


  • 240 g canned chickpeas
  • 1 zest and juice of lemon
  • ½ tsp garlic puree
  • 1 tsp ground cumin
  • 1 tbsp Tahini
  • 4 tbsp water
  • 3 tbsp extra virgin olive oil
  • ¼ tsp salt
  • 75 g spinach
  • black pepper ( seasoning )
  • 2 slices sourdough bread
  • 6 baby tomatoes (halfed)
  • 1 large field mushroom (sliced)
  • 2 large handful of spinach
  • 2 eggs (poached)
  • 2 tbsp pesto


  1. Place all the ingredients for the hummus into a food processor and whizz up until you have a smooth consistency, set aside.
  2. Cook the mushroom with a little oil and when nearly cooked add your spinach.
  3. In another pan add a little pesto and cook the tomatoes for about 3 minutes until they have softened but retain their shape.
  4. Poach the eggs in boiling water, and while they are cooking toast your sourdough bread.
  5. Assemble the dish. Spread the toast with the hummus, add your mushrooms, spinach and tomatoes and top with an egg. Finish with a good drizzle of pesto. Enjoy!
  6. View the recipe instructions at Globe Scoffers

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