This spinach and hummus eggs recipe will be your new favourite brunch! It’s quick and easy to make and tastes HUM-azing!
Back in January, we decided to treat ourselves to a weekend in York. The day we were heading home we found this funky looking cafe and decided to have brunch there, it had avocado on the breakfast menu so we knew it was right up our street!
For once though we both picked something without avocado and we both ordered the hummus eggs as it sounded so good. This recipe is our take on that dish.
I’ve never made hummus before today, not quite sure why as it’s so quick and easy, plus very healthy. What I really love about this spinach variety is its vibrant colour.
I would of never have thought of putting hummus with eggs, but it really does work. Adding all the other ingredients to this dish give it great texture and taste. The pesto really finishes it off nicely and gives it that extra hit of flavour.
I made my own pesto, so if you’re feeling adventurous here’s what I did:
- 25g fresh basil
- 35g cashew nuts
- 2-3 tbsp parmesan cheese
- 1/4 tsp garlic puree
- 4 tbsp extra virgin olive oil (extra if you would prefer it runnier)
Place everything into a food processor (leave a tbsp or so of oil behind) and whizz it all up, then give it a good stir. Pour the remaining oil over. You will have a bit extra, keep it in the fridge and have with pasta the next day, it’s delicious 😋