This recipe comes from my cookbook <em><a href="https://www.amazon.com/Tasting-Paris-Recipes-Like-Local/dp/045149914X?tag=food52-20">Tasting Paris</a></em>. It is one of the signature dishes at vegan restaurant <a href="http://www.lepotagerdecharlotte.fr/en/">Le Potager de Charlotte</a> in Paris. The yolk is made of turmeric-yellow hummus, and toasted squash seeds add a nice crunch. I serve a bunch of them on a platter, with spoons for eating, for brunch; they look so appetizing and are always the first item to disappear. <br /> <br />Note: To use home-cooked chickpeas, you'll need 1 1/3 cups: Soak 1/2 cup dried chickpeas overnight and cook in a saucepan of boiling water until cooked through and tender, about 1 hour. Drain well.

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