Green tapenade in egg cups
1 bunch of basil
200 g of cooked chickpeas (jarred)
100 g sweetcorn (jarred)
2 cloves of garlic
60-80 g nuts (I had blanched and freshly roasted peanuts)
1/3 teaspoon of salt
2 pinches of ground nutmeg
100-150 ml of rapeseed or sunflower oil
5-6 hard boiled eggs
Peel the eggs and halve them lengthwise, remove the yolks. Place the whites in a serving tray.
To prepare the tapenade, gather all ingredients in a blender or in a large jar (using a hand blender). Also add the reserved egg yolks. Pour in some oil (about 100 ml) and blend. Add as much oil as needed to obtain a smooth tapenade with preferred thickness.
Transfer the tapenade in a pastry bag with round or decorative tip and fill up the egg halves. Decorate to taste and serve fresh as an appetizer.