Hummus & Buffalloumi Brunch Board

Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 6

Adapted from: BBC Good Food by Cassie Best

This vibrant brunch board is packed with creamy hummus, golden Buffalloumi, soft eggs and a fresh Mediterranean-style salad, perfect for sharing.

Ingredients

For the hummus

2 × 400g cans chickpeas, drained (liquid reserved)
2 tbsp tahini
2 garlic cloves, roughly chopped
1 lemon, juiced
4 tbsp extra virgin olive oil, plus extra to drizzle
2 tbsp toasted pine nuts

For the Buffalloumi & eggs

6 eggs
drizzle of olive oil, for frying
2 × 250g blocks Buffalloumi, sliced
1 tbsp honey
pinch of dried chilli flakes
1 tsp sumac

For the salad

1 cucumber, diced
1 red onion, diced
100g black olives
200g tomatoes, diced
70g pomegranate seeds
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ tsp dried mint
small bunch of parsley, leaves picked and chopped

To serve

flatbreads or za’atar croissants

Method

1. First make the hummus. Set aside 2 tablespoons of chickpeas, then tip the rest into a blender with 4 tablespoons of the reserved chickpea liquid. Add the tahini, garlic, lemon juice, olive oil and a good pinch of salt. Blend until smooth and silky. Adjust with extra lemon juice, salt or a splash more chickpea liquid if needed. Chill until ready to serve.
2. Combine all of the salad ingredients in a bowl with some seasoning. This can be prepared up to an hour ahead—just add the parsley at the last minute.
3. Bring a pan of water to a gentle boil. Carefully lower in the eggs and return to a simmer. Cook for 7 minutes, then transfer to a bowl of cold water. Once cool enough to handle, peel the eggs.
4. Heat a drizzle of olive oil in a frying pan and cook the Buffalloumi for 3 minutes on each side until golden and crispy. Drizzle with the honey and sprinkle with chilli flakes.
5. To assemble, spoon the hummus into a shallow bowl and place it in the centre of a large board or platter. Top with the reserved chickpeas, toasted pine nuts, a drizzle of olive oil and a little sumac. Halve the eggs and arrange them on one side, seasoning with flaky salt and the remaining sumac. Add the salad and pile the warm Buffalloumi alongside. Serve with flatbreads or za’atar croissants.

Nutrition (per serving)

• Energy: 688 kcal
• Fat: 48g
• Saturates: 18g
• Carbohydrates: 22g
• Sugars: 9g
• Fibre: 8g
• Protein: 37g
• Salt: 3.3g