Loaded Frickle Houmous
By OcadoLife
Published on 30 July 2026
This Loaded Frickle Houmous from OcadoLife food editor Lauren Hoffman makes a phenomenal fridge-feast. Crack open a tub of your favourite houmous and top it with tangy fried pickles, jammy eggs and crispy chilli oil for an elevated dip that’s bursting with flavour.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 5 eggs
- 150g pickle chips, patted dry
- 4 tbsp panko breadcrumbs
- 3 tbsp olive oil
- 1 tub houmous
- 1 tbsp crispy chilli oil
- 2 flatbreads, lightly toasted (optional)
Method
Step 1
Boil 4 eggs for 7 mins, then drain and plunge into iced water. Beat the remaining egg in a bowl.Step 2
Toss the pickle chips in the beaten egg, followed by the breadcrumbs, to coat.Step 3
Heat the oil in a pan over medium-high heat. Add the coated pickles and fry for 1-2 mins on each side until golden. Drain on a plate lined with kitchen paper.Step 4
Spread the houmous on a plate, peel and quarter the boiled eggs, and arrange over the houmous with the fried pickles. Sprinkle lightly with sea salt, then dollop over some crispy chilli oil. Serve with warm flatbreads for scooping, if liked.