Ingredients
Utensils
Blender, Stovetop, Pot (small)
recipe
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 692 cal. |
| Fat | 42 g |
| Carbohydrates | 46 g |
| Protein | 29 g |
| Fiber | 14 g |
On average, one serving of the recipe "Hummus Protein Plate" contains 692 Energy, 42 g of Fat, 46 g of Carbohydrates, 29 g of Protein, 14 g of Fiber.
