for 4 people

Hummus

1 tin	chickpeas (approx. 400 g), rinsed, drained
1 tin	white beans (approx. 400 g), rinsed, drained
50 g	tahini (sesame paste)
1 tbsp	olive oil
1 tbsp	miso paste
1	organic lemon, grated zest and 3 tbsp of juice
1 ½ dl	water
1 bunch	chives, roughly chopped, 1 tbsp set aside
1 tsp	salt

Eggs

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs

To serve

2 tbsp	olive oil
25 g	sprout mix

How it's done

Hummus

Place the chickpeas and all the other ingredients up to and including the salt in a measuring cup, puree.

Eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 3 mins. Remove the eggs with a slotted spoon, drain.

To serve

Plate up the hummus, drizzle with the oil. Plate up the sprouts, top with the reserved chives and the eggs.

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