Ingredients
Scale
- 2 15-ounce cans garbanzo beans, 1 can for roasting, 1 can for blending both drained and rinsed
- Juice of 1 lemon
- 4 tablespoons olive oil, divided
- 1/3 cup parsley leaves
- 1/3 cup cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon za’atar
- 1/2 teaspoon cayenne
- Kosher salt and fresh cracked black pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumbers
- crushed red pepper flakes
- crumbled feta cheese, optional
Instructions
- First roast the chickpeas for topping: Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Drain and rinse chickpeas. Place on a rimmed baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, salt, pepper, and any other spice you think is nice. Roast for 20 to 30 minutes, shaking the pan every 10 minutes. Remove from the oven and allow to cool.
- To make the eggs, fill a large pot with water about 6 inches high and bring to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water boils. Use a large spoon to lower the eggs into the boiling water. After a few eggs, the water will cool and stop boiling. That’s ok. Once the last egg is in, set a timer for 11 or 12 minutes
- While the eggs cook, prepare a cold water bath for the eggs by filling a large bowl with cold water and ice. Place the bowl in the sink.
- When the timer goes off and the eggs have cooked, use the large spoon the spoon the eggs from the simmering water to the water bath. Let cool for 5 to 7 minutes.
- Peel the eggs. I find the easiest way to do this is to crack them against the side of the water bath and peel them in the water. Rinse off any shell bits and pat the eggs dry.
- Slice the eggs in half the long way and carefully spoon the yolks into a medium bowl. Place the egg whites on a serving platter.
- In the bowl of a food processor combine remaining can of drained chickpeas, lemon juice, remaining 2 tablespoon of olive oil, parsley, cilantro, spices, and a good pinch of salt and pepper. Process until relatively smooth. Taste and add a bit more seasoning, salt and pepper and you’d like.
- Mash the egg yolks until relatively smooth. Add the pureed chickpeas, mayonnaise and mustard. Mix everything well to combine.
- Spoon yolk mixture into a piping bag and squeeze a generous amount into each egg whites (or just spoon the mixture into the egg whites). You’ll have extra filling leftover which is lovely with saltine crackers.
- Top with crispy chickpeas, diced tomatoes, cucumbers, crushed red pepper flakes and feta if you’d like.
- Chill until ready to serve.
- Eggs can be covered and left to rest in the refrigerator for up to 3 days.