Serves 2

Prep time 30 minutes


200g canned chickpeas
1 lemon, juiced

1 tsp ground turmeric
10g tahini
½ garlic clove

½ tsp ground cumin
50ml extra virgin olive oil

Ingredients For Tahini yoghurt

3 tbsp Greek-style yoghurt
1 tbsp tahini paste
1 garlic clove, crushed
1 tbsp lemon juice
3 tbsp extra virgin olive oil

Ingredients For Poached eggs

2 medium sized very fresh eggs

1 ltr boiling water

2 tbs white vinegar

pinch of salt

Ingredients For Garnish

1 tsp fresh pomegranate seeds

1 tsp roasted canned chickpeas

1 tsp roasted cashew nuts

1 tsp fresh coriander leaves


Add drained chickpeas, lemon juice, tahini, garlic, ground turmeric, cumin, salt, to a food processor and blend on high until creamy and smooth. If you want your hummus to be creamy, add additional oil or water.

Method For Tahini yoghurt

Put all the ingredients in a bowl and whisk together until smooth. Season to taste and set aside until required.  

Method For Poached Eggs

Bring a large pan of water to the boil, adding enough vinegar so it tastes mildly vinegary. Break each egg carefully into a small coffee cup.

When the water is at a rapid boil, swirl it with a spoon then quickly lower each cup into the centre of the water, releasing the eggs.

Adding the cold eggs should lower the temperature of the water to a level where the surface of the water is just trembling. If necessary, adjust the heat under the pan so the water stays at this level. If bubbles break the surface of the water the eggs will cook too rapidly.

Poach the eggs for three minutes so the white is just set and the yolk is soft and runny, then lift them out gently with a slotted spoon, place onto a clean kitchen cloth so it absorbs any access water and lightly season.