Hummus Protein Plate

10 minutes
Prep time

6 minutes
Cook time

668 cal.
Per serving

Ingredients for 1

1/2 cup

Chickpeas (canned)

1/4

Lemon

1/4 clove

Garlic

1/4

Red onion

optional

1/2 tsp

Cumin (ground)

optional

1 tbsp

Tahini

1/2

Cucumber

1/2 cup

Cherry tomatoes

1 tbsp

Feta cheese (block)

Egg

optional

1 tsp

Red wine vinegar

Blender, Stovetop, Pot (small), Knife

Step 1
In a blender or food processor, combine the chickpeas, lemon juice, cumin (optional), garlic, tahini (optional) & a drizzle of olive oil.
Step 2
Blend until smooth, adding a little water if needed. Set in the fridge.
Step 3
Cook the eggs in a pot of boiling water for 6 min. Then plunge them into a bowl of icy water to stop the cooking. Peel the eggs when cooled.
Step 4
Peel & slice the red onion.
Step 5
Wash & dice the cucumber.
Step 6
Wash & halve the tomatoes.
Step 7
Add the tomatoes, red onion, cucumber, salt, pepper, vinegar (optional) & a drizzle of olive oil to a salad bowl. Toss to combine.
Step 8
Spread the hummus over the bottom of a serving plate.
Step 9
Top with the veggies, crumbled feta & eggs sliced in half. Season with salt & pepper. Enjoy!