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 Eggs stuffed with Hummus Recipe
We liked the snack, we did it on trial! I'll cook for the festive table! The snack turned out to be simply amazing!
Course Breakfast Lunch, Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Breakfast Lunch, Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Here are our chickpeas products that need to be soaked overnight. You will also need a frying pan and a Zepter steamer.
    Here are our chickpeas products that need to be soaked overnight. You will also need a frying pan and a Zepter steamer.
  2. In the morning, rinse the chickpeas, put the Zepter in a saucepan and pour water from the ratio of 1:2. Do not add salt!
    In the morning, rinse the chickpeas, put the Zepter in a saucepan and pour water from the ratio of 1:2. Do not add salt!
  3. Put a steamer in a saucepan, put the eggs, which should be pre-washed with soap and water. I also decided to cook asparagus, which I later served with ready-made hummus as another snack. Sprinkle the asparagus with a small amount of lemon juice.
    Put a steamer in a saucepan, put the eggs, which should be pre-washed with soap and water. I also decided to cook asparagus, which I later served with ready-made hummus as another snack. Sprinkle the asparagus with a small amount of lemon juice.
  4. Close the lid and put it on medium heat. Cook for 15 minutes, the arrow on the thermostat should not go beyond the green field.
    Close the lid and put it on medium heat. Cook for 15 minutes, the arrow on the thermostat should not go beyond the green field.
  5. Meanwhile, fry the sesame seeds in a dry frying pan until golden brown, grind in a coffee grinder *. Zira is also heated in a frying pan until a bright smell appears and crushed. * The amount of sesame varies from 20 to 50 grams. I don't like the sharp taste of fried sesame, so I took the minimum norm.
    Meanwhile, fry the sesame seeds in a dry frying pan until golden brown, grind in a coffee grinder *. Zira is also heated in a frying pan until a bright smell appears and crushed. * The amount of sesame varies from 20 to 50 grams. I don't like the sharp taste of fried sesame, so I took the minimum norm.
  6. Transfer the sesame seeds to a blender, add garlic cloves, a little olive oil, salt and grind into a homogeneous paste.
    Transfer the sesame seeds to a blender, add garlic cloves, a little olive oil, salt and grind into a homogeneous paste.
  7. Take out the steamer, cover the pan with chickpeas with a lid and leave it to cook under the lid for about 25-30 minutes. You can turn off the heat early and leave the chickpeas to cook under the lid for another 15 minutes. Put the eggs in cold water.
    Take out the steamer, cover the pan with chickpeas with a lid and leave it to cook under the lid for about 25-30 minutes. You can turn off the heat early and leave the chickpeas to cook under the lid for another 15 minutes. Put the eggs in cold water.
  8. Add the finished chickpeas in portions to the sesame paste and grind into a homogeneous mass *. Periodically pour chickpea broth (I took about 150 ml). Add salt and lemon juice to taste. ** If you remove the skin from the laptop, the hummus will become smoother and more uniform in structure.
    Add the finished chickpeas in portions to the sesame paste and grind into a homogeneous mass *. Periodically pour chickpea broth (I took about 150 ml). Add salt and lemon juice to taste. ** If you remove the skin from the laptop, the hummus will become smoother and more uniform in structure.
  9. The finished hummus resembles thick sour cream in consistency.
    The finished hummus resembles thick sour cream in consistency.
  10. Cut the eggs in half, divide into whites and yolks, add yogurt and adjika to the yolks, mash with a fork.
    Cut the eggs in half, divide into whites and yolks, add yogurt and adjika to the yolks, mash with a fork.
  11. Add 1 tbsp of cooked hummus, mix well. To taste it, you need to add more salt. Fill the egg halves with the resulting mass, sprinkle a little olive oil, sprinkle with paprika or hot pepper. Serve asparagus and hummus separately.
    Add 1 tbsp of cooked hummus, mix well. To taste it, you need to add more salt. Fill the egg halves with the resulting mass, sprinkle a little olive oil, sprinkle with paprika or hot pepper. Serve asparagus and hummus separately.
  12. Ready!
    Ready!
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