Eggs on Hummus
A warm, comforting Middle Eastern classic featuring creamy hummus topped with perfectly runny eggs and a drizzle of spiced olive oil.
Ingredients
- •2 cans chickpeas (15 oz each), rinsed and drained
- •1/2 cup high-quality tahini paste
- •1/4 cup fresh lemon juice
- •2 cloves garlic, minced
- •1/2 cup ice-cold water
- •1 teaspoon ground cumin
- •1 teaspoon salt, or to taste
- •4 large eggs
- •2 tablespoons extra virgin olive oil
- •1 teaspoon smoked paprika or pul biber (Aleppo pepper)
- •2 tablespoons fresh flat-leaf parsley, finely chopped
- •Warm pita bread for serving
Instructions
- 1
If using canned chickpeas for a quicker method, place them in a medium saucepan with water and a pinch of baking soda, bring to a boil, and simmer for 20 minutes until extremely tender.
- 2
Drain the cooked chickpeas thoroughly, reserving a few whole ones for garnish.
- 3
In a food processor, combine the tahini and fresh lemon juice and process for about 1 minute until whipped and smooth.
- 4
Add the minced garlic, ground cumin, and salt to the tahini mixture and process until well combined.
- 5
Add the warm chickpeas and process for 2 to 3 minutes, scraping down the sides as needed.
- 6
While the processor is running, drizzle in the ice-cold water tablespoon by tablespoon until the hummus becomes exceptionally light, pale, and creamy.
- 7
Taste the hummus and adjust salt or lemon juice if necessary.
- 8
In a small skillet, heat the extra virgin olive oil over medium-low heat with the smoked paprika or Aleppo pepper for about 1 minute until fragrant, then set aside.
- 9
Poach or fry the eggs to your preference, ensuring the whites are fully set while the yolks remain soft and runny.
- 10
To serve, spread the warm hummus in a thick layer across a shallow serving bowl or plate, creating a well in the center.
- 11
Place the cooked eggs into the center well of the hummus.
- 12
Drizzle the warm spiced olive oil generously over the eggs and hummus.
- 13
Garnish with the reserved whole chickpeas, fresh chopped parsley, and serve immediately with warm pita bread.
💡 Chef tips
- For the creamiest texture, peel the cooked chickpeas by hand before blending, though this is optional.
- You can make the hummus a day in advance and store it in an airtight container in the refrigerator; just gently reheat it before topping with the fresh eggs.
- If you prefer a different egg style, sunny-side up fried eggs work just as well as traditional poached eggs.
✅ How it should turn out
The finished dish should feature velvety, warm hummus topped with vibrant golden-yolked eggs, smelling richly of garlic, cumin, and warm olive oil.