Deviled eggs with beetroot hummus and Fragata black Hojiblanca black olives

Serve your Halloween guests a super spooky treat that’s frightfully tasty too! These delicious deviled eggs are made with beetroot hummus and Fragata Black Hojiblanca Olives.

Not only do these designs look the part, but they’re packed with incredible flavour too. Olives and eggs are a faultless combination. The addition of the beetroot hummus, with its contrasting textures and flavour, creates something that both grown ups and kids will adore.

Serves 6

Prep time 20 minutes

Cook Time 10 minutes

Difficulty Medium

Home » Recipes » Seasonal » Deviled eggs with beetroot hummus and Fragata black Hojiblanca black olives

Ingredients

12 medium eggs, hardboiled and peeled

200 g cooked beetroot, drained and halved

1x400g can of chickpeas, drained and rinsed

1 tbsp tahini sauce

½ tsp salt

½ lemon, juiced

Ground pepper, to taste

1 x 440g jar of Fragata Stoneless olives Black Hojiblanca

Method

Halve the peeled hardboiled eggs lengthways, remove the yolk and place the halves on a plate.

Prepare the beetroot hummus putting chickpeas, beetroot, tahini sauce, salt, pepper, garlic and lemon juice in a food processor and whizzing until creamy and smooth. Check for seasoning, if too thick add a little olive oil or some more lemon juice.

Fill each hole of the halved eggs with the beetroot hummus using a spoon or a disposable piping bag.

Cut a whole olive in half lengthways.

Put one half on the hummus for the spider’s body.

Cut the other half in two and use one part for the spider’s head, slice the other part to make the spider legs. Repeat for each egg.