Mediterranean Hummus Egg Smash
Jump to recipeWhile you most certainly can pick up a pre-made pack from the store, our homemade hummus recipe, topped with a soft poached egg, is the stunner of the brunch table. Serve dip-style to feed a crowd, or divvy up between four people for a satisfying breakfast.
Ingredients
- 1 Tbsp.
olive oil
- 1
small red bell pepper, seeded and finely chopped
- 1
small red onion, finely chopped
- 1/2 tsp.
smoked paprika, plus more for garnish
- 1
mini cucumber, finely chopped
- 1/4 cup
finely chopped walnuts
- 2 Tbsp.
finely chopped parsley
- 2 cups
store-bought or homemade hummus
- 1 Tbsp.
distilled white vinegar
- 1
large egg
Pitas, for serving
Homemade Hummus
- 1 cup
dried chickpeas
- 1 tsp.
baking soda
- 4
cloves garlic
- 6 Tbsp.
fresh lemon juice
- 3/4 tsp.
salt
- 3/4 tsp.
ground cumin
- 3/4 cup
tahini (sesame paste)
Directions
- Step 1In 10-inch skillet, heat oil on medium. Add pepper, onion, paprika and 1/4 teaspoon salt; cook 6 to 8 minutes or until tender, stirring. Cool slightly, then stir in cucumber, walnuts and parsley.
- Step 2In deep 10-inch skillet, heat vinegar and 1 inch cold water to simmering on medium. Crack egg into small cup. Gently swirl water in circle and place egg into water; stir water to gather whites around yolk. Cook 3 to 5 minutes or until whites are set but yolk is still runny.
- Step 3Meanwhile, spread hummus in shallow bowl; top with vegetable mixture, creating indentation in center. When egg is cooked, remove with slotted spoon and blot dry on paper towel before placing in indentation. Garnish with pinch paprika. Serve immediately with pita.
- Step 4For the homemade hummus: In 4-quart saucepan, place dried chickpeas and baking soda; add enough cold water to cover by 2 inches. Let soak overnight.
- Step 5Drain (do not rinse); return to pot along with enough cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to med.; simmer 1 hour or until chickpeas are soft and skins have loosened.
- Step 6In food processor, pulse garlic, fresh lemon juice, salt and ground cumin until chopped. Add tahini (sesame paste) and 1/3 cup water; pulse until smooth. Drain cooked chickpeas and add to tahini mixture; process until smooth, stopping and stirring occasionally. Store in airtight container in refrigerator up to 2 weeks. Makes about 31/2 cups.
Nutritional information (for 8, not including homemade hummus): About 185 cals, 7 g protein, 14 g carbs, 12 g fat (2 g sat), 4 g fiber, 225 mg sodium
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