Deviled eggs with beetroot hummus and Fragata black Hojiblanca black olives
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
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.