Israeli hummus with boiled eggs, olives & pita

1h 45m
- Preparation 1h
- Cooking 45 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

For the hummus:
300 g Dried chickpeas
1 tsp. Baking soda
1 tsp. Cumin seeds
3 Garlic
40 g Tahini
1 Lemon
Salt
For the side dish:
4 Eggs
Olive oil
200 g Kalamata olives
4 Pita breads
2 tsp. Paprika powder
2 tsp. Zatar (alternatively oregano)
1 bunch Parsley

Preparation

Step 1

Rinse the dried chickpeas and place in the pressure cooker together with the baking soda, cumin and garlic and cover with plenty of water. Close the lid and bring to the boil on the highest setting. Once it reaches cooking setting 2, reduce the heat to the lowest setting and cook the chickpeas for 45 minutes until they are very soft and tender.

g Dried chickpeas

tsp. Baking soda

tsp. Cumin seeds

Garlic

Step 2

Release the pressure, open the lid, and pour everything through a sieve. Collect some of the cooking liquid. Remove a handful of the chickpeas and set aside. Now finely puree the remaining chickpeas in a blender. Gradually add the cooking water until a creamy consistency is achieved. This can take up to 2 minutes.

Step 3

Now mix in the tahini, zest and juice of the lemon and season the hummus with salt to taste. It should have a fluffy, creamy consistency. Bring the eggs to the boil in a pot with plenty of water and cook for 6-7 minutes until soft.

g Tahini

Lemon

Salt

Eggs

Step 4

Distribute the hummus onto the plates while still warm, form a well with a spoon, drizzle with plenty of olive oil and sprinkle with paprika powder and zatar. Arrange an egg on top of the hummus on each plate and serve with the remaining cooked chickpeas, olives, and pita.

Olive oil