featured flavour
hommus
fresh dip
fresh dip
grab it in:
200g tub and snack pack 50g x 2
dip into a store near you
middle eastern eggs with hommus
protein
vegetarian
A generous bed of hommus, perfectly poached eggs and crispy spiced chickpeas. Scattered with herbs and finished with lemon and olive oil — wholesome, flavour-packed, and made for scooping with warm flatbread.
prep time
0
min
cook time
0
min
how easy is it?
high
what you’ll need
- 400g tin chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons olive oil, plus extra to drizzle
- Flaked salt, to season
- 2 tablespoons white vinegar
- 1 cup parsley leaves, roughly chopped
- 1 cup coriander leaves, roughly chopped
- 2 spring onions, finely sliced
- 1 tablespoon roasted sesame seeds
- Juice of ½ lemon
- 4 eggs
- 200g NUFFIN hommus
- Lemon wedges, to serve
- Warm flatbreads, to serve
let’s get into it
Roast
Preheat oven to 220°C fan.
Place the chickpeas into an ovenproof dish with the ground cumin, ground coriander, olive oil and a pinch of salt. Toss well to coat then tip onto the prepared tray. Roast for 30–35 minutes or until crispy. Set aside to cool slightly.
Mix & Toss
Meanwhile bring a large pot of water to a gentle simmer and add the vinegar.
In a bowl, combine the roasted chickpeas with the parsley, coriander, spring onions and sesame seeds. Drizzle in some olive oil and a squeeze of lemon juice then toss gently to coat.
Poach
Crack each egg into the simmering water and poach for 4–5 minutes for soft yolks, or until cooked to your liking. Remove with a slotted spoon and drain on paper towel.
Serve and Scoop
To serve, spoon the hommus onto a serving plate, spreading it into a generous swoosh. Top with the poached eggs, then scatter over the herbed chickpeas. Finish with a drizzle of olive oil and a squeeze of lemon.
Serve immediately with warm flatbreads for scooping.
