Ingredients

  • 10 eggs
  • 1 tbsp chopped chives and a little bit for garnish
  • 80 g grated pecorino
  • Salt and pepper
  • 200 g cherry tomatoes
  • Sesame seeds to taste
  • Fresh basil
  • Extra virgin olive oil

Dressing ingredients

  • 250 g precooked chickpeas
  • Juice of 1 lemon
  • 1 tbsp tahini sauce
  • Extra virgin olive oil
  • Salt and pepper

Author of this recipe

Love My Salad

Love My Salad

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Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

A recipe for canapes with classic Italian ingredients and a touch of Middle-Eastern flavours. 

Total votes: 0

Preparation

  • Beat the eggs with a pinch of salt and pepper. Add the cheese, chives and mix. Line a mold with parchment paper and pour the egg mixture. Bake in the oven at 180°C for 13/14 minutes. Remove from the oven and let cool.
  • With a pastry cutter, cut omelette discs and set aside.
  • Pour the chickpeas into a mixer with the tahini sauce, lemon juice, salt, pepper, 50ml of extra virgin olive oil and 30ml of water. Blend until you get a smooth and homogeneous cream.
  • Wash the cherry tomatoes and cut them into quarters.
  • Spread the hummus on the omelette canapes, add the cherry tomatoes, basil, chives, sesame seeds and if necessary add a drizzle of extra virgin olive oil.

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