Not-yet-hummus on fried toast with jammy eggs and parsley garlic oil

Ever had to cook for 80 people? Antons brother (hi Joel&Christina) is getting married this weekend and as per Swedish tradition they wanted to serve their guests a "vikning". Yes I also first understood "viking" and was a little confused as to how I could contribute to that, but quickly learned that a vikning is a basically a midnight snack! Drunk food! Dis we can!

There were only a few slight caveats to the request: it had to be vegetarian, ideally fit for vegans, it shouldn't have to be served warm or particularly cold because we aren't sure what type of kitchen/fridge equipment were dealing with at the wedding location, and then lastly ofc it should feed about 80 drunk people. Mama didn't raise no quitters so the L'ottimo drunk food catering service went to work and came up with a Deconstructed Falafel Bar. Which will essentially be chickpeas dressed in tahini and lemon (but branding is everything) with some fixings and sauces that folks can wrap to their hearts content!

Yesterday we prepped about 10 kilos of chickpeas, roasted 4 kilos of eggplant, sauced up 3 kilos of roast peppers, and so surprisingly at the end of that 4 hour cooking session I didn't feel like going to the shops and brainstorming a recipe for you guys. So this week we're all having Swedish wedding drunk food! It's a pretty darn great brunch option like this, and Joel and Christina if you ever want to reminisce about the wedding, or simply can't remember the drunk food due to copious alcoholic consumption, you now have a recipe to make it (in much more reasonable quantities) yourselves.

Ingredients #

Ingredients for 2

• 1 can of chickpeas
• Olive oil
• 2 teaspoons cumin
• Salt
• 1 small shallot
• A large bunch of parsley
• 3 heaping tablespoons tahini
• 3 tablespoons of lemon juice
• 1 garlic clove
• 2 slices of sour dough (other other bread you enjoy)
• 2 eggs

Method #

1. Preheat the oven up to the highest heat it goes, was about 270 for me. In the meantime rinse the chickpeas and put them on a baking tray. Pour some olive oil over the chickpeas, as well as a few pinches of salt and the cumin. Mix everything together and pop in the oven to crisp slightly for about 10 minutes.

2. While the chickpeas are crisping, finely chop the shallot and about a quarter of the parsley.

3. Mix the tahini and lemon juice together and add little splashes of water to the sauce until it has a nice and smooth consistency. Season with a little salt.

4. Blend the remaining parsley with some olive oil, the garlic clove and salt into a runny kind of pesto. You'll want this to be drizzle-able so adjust the oil for that consistency (more oil = more drizzle).

5. When the chickpeas are crispy toss them in a bowl and add the chopped shallot and parsley, as well as the tahini sauce, mix to combine.

6. Bring a small pot of water to a boil and boil the eggs for 6.5 minutes. While that's boiling, prepare a little bowl with cold water and ideally some ice cubes, where you can quickly cool your eggs once they're boiled. Leave the eggs in the ice bath for about 2 minutes, then peel.

7. As a final step fry up some bread in olive oil until it's golden brown and crispy. Once the bread it done you can assemble!

8. Layer the chickpeas on the bread, cut the eggs in half, admire their ottimo jammy-ness, and add them on top. Drizzle the toast with the garlicky parsley oil and enjoy yourself some brunch!

If you ever need to cook for 80 people, this chickpea mix scales.