Choc Hommus Easter Eggs

Choc Hommus Easter Eggs

Makes 15

Save an empty egg carton and some shaved paper to beautifully present these eggs on Easter day.


Prep time: 30 mins

15 medium-sized hollow chocolate Easter eggs (we used Cadbury Happy Easter Carton)
½ tub Yumi’s Traditional Middle Eastern Hommus
250g cream cheese, softened to room temperature
100g store-bought, chocolate hazelnut spread
80g caster sugar
½ cup whipped cream
Cacao nibs and chopped pastel mini eggs, to serve


  1. Place a small, very sharp knife into boiling water for 10 seconds, wipe dry and use to carefully cut the tops off the chocolate eggs.  Dip the knife back into boiling water and wipe dry between each egg, the hot knife helps to get a clean cut through the eggs.  Arrange the eggs, cut side up, into an empty egg carton.
  2. Combine hommus, cream cheese, chocolate hazelnut spread and sugar in the bowl of a stand mixer and beat until very smooth and fluffy.  Fold through the whipped cream until just combined, then transfer the mixture to a piping bag.  
  3. Pipe the mixture into the eggs then refrigerate until ready to serve.  Decorate with cacao nibs and chopped pastel mini eggs just before serving.