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, and can be used to briefly fry soft herbs, too. The herbs will spit a little as they release their water, but this happens quickly, and you’re left with a beautiful garnish that can be used on top of dips, spreads and main courses such as pan-fried fish or charred vegetables.
Ingredients
Metric
Imperial
- 4 Freshlay Farms Golden Yolker® eggs
- olive oil, for cooking
- 1 handful of basil leaves
- 1 handful of fresh coriander
- pickles, such as cornichons, pickled chillies or turnips, to serve
Hummus
- 225g of cooked chickpeas, cooking them with bicarbonate of soda helps the skins come off easily - use 1 tsp per 200–250g dried chickpeas
- 2 garlic cloves, large ones
- 2 tbsp of lemon juice
- 100g of tahini
- ice cold water, 50–75 ml
Method
Blend the cooked chickpeas in a blender until you have a coarse paste
- 225g of cooked chickpeas, cooking them with bicarbonate of soda helps the skins come off easily - use 1 tsp per 200–250g dried chickpeas
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 necessary
- 2 garlic cloves, large ones
- 2 tbsp of lemon juice
- 100g of tahini
- ice cold water, 50–75 ml
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 liking
- olive oil, for cooking
- 4 Freshlay Farms Golden Yolker® eggs
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 up
- 1 handful of basil leaves
- 1 handful of fresh coriander
To serve, spread the hummus onto plates, top each with a fried egg and serve with the crispy herbs and pickles
- pickles, such as cornichons, pickled chillies or turnips, to serve
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