Hard-boil the eggs

• Place the eggs in a saucepan, cover with cold water and bring to a boil.
• Cook until hard-boiled, then cool, peel and cut in half.

Top the eggs

• Spoon the Ethiopian hummus over the egg halves.
• Drizzle with olive oil and sprinkle with sea salt.
• Add the sliced jalapeño.

Finish with lime

• Squeeze the lime juice over the eggs.
• Sprinkle with a tiny bit of golden salt and eat right away.