Recipe: Eggs stuffed with hummus step by step with pictures | Handy.Recipes

Eggs stuffed with hummus

Cooked Eggs Stuffed with Hummus

Time to cook: 40 minutes

Total Servings: 6

Nutritional Value

Zepter can do it all) Even steam chickpeas, eggs and asparagus at the same time and in the same dish

Author of the recipe

Ingredients for Hummus Stuffed Eggs:


  • Chicken egg - 3 pcs
  • Chickpeas - 150 g
  • Sesame (amount depends on personal preference - 20 to 50 grams) - 20 g
  • Garlic - 2 clove
  • Zira - 1/2 teaspoon
  • Lemon juice (2 to 5 tbsp.l., taste your way) - 3 tablespoon
  • Olive oil (1-2 tbsp.l.) - 1 tablespoon
  • Yogurt - 1 tablespoon
  • Ajika - 1/2 teaspoon
  • Spices (salt, ground black pepper, red hot pepper, paprika) - to taste
  • Asparagus - 100 g

How to cook hummus stuffed eggs step by step with photos


Here are our ingredients. Soak the chickpeas overnight. You also need a pot and a Zepter steam cooker.

Rinse the chickpeas in the morning, put them in a Zepter pan and pour water in 1:2 ratio. Do not salt!

Put a steam cooker on the pot, put the eggs in it, and wash them with soap and water beforehand. I decided to make asparagus, which was served with the hummus as an appetizer. A little lemon juice on the asparagus.

Put the lid on and turn the heat to medium. Cook for 15 minutes, the arrow on the thermocontrol should not go out of the green field.

Meanwhile, in a dry frying pan toast sesame until golden, crush in a coffee grinder*. Heat the zira, too, in a frying pan until it smells bright and grinds. *The amount of sesame varies from 20 to 50 grams. I don't like the strong flavor of roasted sesame, so I took the minimum amount.

We put the sesame seeds in a blender, add the garlic cloves, a little olive oil, salt and grind to a smooth paste.

Remove the steamer, cover the pan with the chickpeas and leave them to cook under the lid for about 25-30 minutes. You can turn off the heat earlier and leave the chickpeas to cook under the lid for another 15 minutes. Dip the eggs in cold water.

Add the ready chickpeas in batches to the sesame paste and grind into a homogeneous mass*. Periodically add chickpea broth (I had about 150 ml). Taste and season with salt and lemon juice. *If you remove the skin from the chickpeas, hummus will be smoother and more uniform in texture.

The hummus has the consistency of thick sour cream.

Halve the eggs, divide them into whites and yolks. Add yogurt and ajika to the yolks and knead with a fork.

Add 1 tablespoon of hummus and mix together. Season to taste. Stuff half of egg with obtained mixture, drizzle with olive oil, sprinkle with paprika or hot pepper. Serve asparagus and hummus separately.

Nutritional Value:

Whole Dish:
Calories
1139.4 Calories
Protein
62.9 g
Fat
55.9 g
Carbohydrates
97.9 g
Per Serving:
Calories
189.9 Calories
Protein
10.5 g
Fat
9.3 g
Carbohydrates
16.3 g
100g:
Calories
199.9 Calories
Protein
11 g
Fat
9.8 g
Carbohydrates
17.2 g

Ajika, Garlic, Spicy, Lemon Juice, Hot, Yogurt, Olive Oil, Zira, Spices, Sour, Sesame, Chickpeas, Asparagus, Snacks, Egg Snacks

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