Breakfast Hummus with Egg
A protein-packed, savory Mediterranean-inspired breakfast that pairs creamy, warm hummus with perfectly jammy eggs and a vibrant herb garnish.
Ingredients
- •2 cans (15 oz each) chickpeas, drained and rinsed
- •1/2 cup tahini paste
- •1/4 cup fresh lemon juice
- •2 cloves garlic, minced
- •1/2 teaspoon ground cumin
- •1/3 cup ice-cold water
- •4 large eggs
- •2 tablespoons extra virgin olive oil
- •1 teaspoon smoked paprika
- •1/4 cup fresh parsley, finely chopped
- •1/2 teaspoon kosher salt
Instructions
- 1
Place the chickpeas, tahini, lemon juice, garlic, cumin, and salt into a food processor and blend until smooth.
- 2
With the processor running, slowly drizzle in the ice-cold water until the hummus reaches a light, creamy consistency.
- 3
Bring a small pot of water to a boil, gently lower in the eggs, and cook for exactly 6.5 minutes for a jammy yolk.
- 4
Immediately transfer the eggs to an ice bath for 3 minutes, then carefully peel and set aside.
- 5
Spread the hummus onto a large serving platter or individual plates, creating a shallow well in the center with the back of a spoon.
- 6
Slice the eggs in half and nestle them into the center of the hummus.
- 7
Drizzle the olive oil over the top and sprinkle with smoked paprika and fresh parsley before serving warm.
💡 Chef tips
- For extra smooth hummus, peel the skins off the chickpeas after rinsing, though this is optional.
- You can make the hummus up to 2 days in advance; just store it in the fridge and warm it slightly before serving.
- Serve with toasted pita bread or cucumber slices for a refreshing crunch.
✅ How it should turn out
The dish features silky, warm hummus topped with vibrant, jammy-yolked eggs, offering a savory, nutty, and bright flavor profile.