Hummus with olive oil fried eggs and summer herbs
Make a more substantial meal of hummus by serving it topped with a fried egg and some crispy summer herbs. Frying the egg in olive oil adds lots of flavour too.
- Total:
Ingredients
- 4eggs
- olive oil, for cooking
- 1handful of basil leaves
- 1handful of fresh coriander
- pickles, such as cornichons, pickled chillies or turnips, to serve
- 225g of cooked chickpeas, cooking them with bicarbonate of soda helps the skins come off easily - use 1 tsp per 200–250g dried chickpeas
- 2garlic cloves, large ones
- 2tbsp of lemon juice
- 100g of tahini
- ice cold water, 50–75 ml
Instructions
Step 1
Blend the cooked chickpeas in a blender until you have a coarse pasteStep 2
Add the garlic, lemon juice, tahini, and some salt. Purée this until smooth, then slowly add the iced water until you reach your desired consistency. The hummus may need a little more seasoning at this point so taste and adjust if necessaryStep 3
Heat a generous amount of olive oil in a frying pan and fry the eggs for a couple of minutes, or until cooked to your likingStep 4
Once cooked, remove using a slotted spatula and briefly fry the herbs, standing back as they spit, then draining them on kitchen paper. They will only take 10 seconds or so to crisp upStep 5
To serve, spread the hummus onto plates, top each with a fried egg and serve with the crispy herbs and pickles