Layered Hummus Yogurt Bowl with Egg & Betel

1.In a food processor, combine the cooked chickpeas, yogurt, chopped betel leaves, minced garlic, olive oil, black pepper, and salt.

2.Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste if necessary.

3.In a serving bowl, layer half of the hummus-yogurt mixture at the bottom.

4.Arrange the sliced boiled eggs on top of the hummus layer, spreading them evenly.

5.Spoon the remaining hummus-yogurt mixture over the eggs to create a second layer.

6.Finish with a sprinkle of extra black pepper on top and drizzle with a little olive oil if desired.