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Hummus & halloumi brunch board

Platted of hummus, halloumi, boiled eggs and salad

Hummus & halloumi brunch board

Name: Hummus & halloumi brunch board
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 6 eggs; drizzle of olive oil for frying; 2 x 250g blocks halloumi sliced; 1 tbsp honey; pinch of dried chilli flakes; 1 tsp sumac; flatbreads or our za'atar croissants (see step 5), to serve; 2 x 400g cans chickpeas drained (liquid reserved); 2 tbsp tahini; 2 garlic cloves roughly chopped; 1 lemon juiced; 4 tbsp extra virgin olive oil plus a drizzle to serve; 2 tbsp toasted pine nuts; 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

Cassie Best

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Serves 6

Easy

Prep: 25 mins

Cook: 25 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Try our meze-style hummus and halloumi board for a brunch to share with friends. Pair with flatbreads or our own za'atar croissants

High-fibre

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 eggs
drizzle of olive oil

for frying
2 x 250g blocks halloumi

sliced
1 tbsp honey
pinch of dried chilli flakes
1 tsp sumac
flatbreads

or our za'atar croissants (see step 5), to serve

For the hummus

2 x 400g cans chickpeas

drained (liquid reserved)
2 tbsp tahini
2 garlic cloves

roughly chopped
1 lemon

juiced
4 tbsp extra virgin olive oil

plus a drizzle to serve
2 tbsp toasted pine nuts

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

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Nutrition: per serving

kcal688
fat48g
saturates18g
carbs22g
sugars9g
fibre8g

high
protein37g
salt3.3g

Method

step 1

First make the hummus. Set aside 2 tbsp chickpeas, tip the rest into a blender with 4 tbsp liquid from the can (save the rest for another recipe like our vegan meringues). Add the tahini, garlic, lemon juice, 4 tbsp olive oil and a good pinch of salt. Blend until smooth, then check the taste and consistency. Add a little more lemon or salt if the flavour needs a lift, and a splash more chickpea water if it’s too thick – it should be silky smooth. Will keep chilled for up to three days.
step 2

Combine all the ingredients for the salad with some seasoning. You can do this up to an hour before serving, just add the parsley at the last minute.
step 3

Bring a pan of water to a gentle boil. Carefully drop the eggs into the water and bring back to a simmer, cook for 7 mins, then plunge the eggs into a bowl of cold water. When cool enough to handle, peel the eggs.
step 4

Heat a drizzle of olive oil in the frying pan, cook the halloumi for 3 mins on each side until golden and crispy. Drizzle with honey and a pinch of chilli flakes.
step 5

Get a large platter or board ready to assemble your breakfast. Transfer the hummus to a shallow bowl and put it in the centre of the board, spoon the reserved chickpeas and toasted pine nuts over the hummus, drizzle with olive oil and sprinkle over a little of the sumac. Halve the eggs and arrange them in one corner of the board, season with flaky salt and the remaining sumac. Spoon the salad into another corner and pile up the halloumi in another. Serve with flatbreads or our za’atar & feta croissants.

RECIPE TIPS

The liquid from a can or jar of chickpeas (aquafaba) is rich in protein and can replace egg in many recipes. Try using it to make vegan meringues or cakes.

Recipe from Good Food magazine, May 2025

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A star rating of 4.5 out of 5.2 ratings

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