- Cooked chickpeas
- 1 garlic
- Olive oil
- Lemon juice
- Quail eggs
Put the chickpeas to soak the night before and then boil them using an instant pot. You can also try to make it with canned chickpeas.
Cook the chickpeas in the pot along with the garlic, half a liter of water and a pinch of salt for a few minutes.
Then, drain the chickpeas and the garlic and set the cooking water aside.
Blend the chickpeas and garlic using a mixer and add a drizzle of olive oil and lemon juice. If the misture gets a bit thick you can add a little bit of the cooking water.
The next thing we will do is to pour the chickpeas puree in a bowl. You can use martini glasses, because they look great and they hold just the right serving amount.
In a mortar, we make a mixture with half garlic, cumin, salt and paprika. Pour this mixture on top of the humus.
In order to make the poached quail eggs, we will need to use a transparent film. Place the film over a small cup and put the quail egg inside with a little bit of salt.
We make a little packet with it and boil it in water for about 2 minutes.
Finally we remove the transparent film, place the quail egg on top of the hummus and sprinkle a little parsley.
It is ready to enjoy!