Chickpea Hummus With Soft Egg Recipe
smoked almond harissa, pickled red onions and hearth baked pita
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Ingredients
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Hummus and Garnishes
Method
Preparation
Prepare the Hummus
In a food processor, combine the canned chickpeas, tahini, garlic cloves, lemon juice, olive oil, smoked paprika, salt, and water. Blend until smooth, adding more water if necessary to reach desired consistency.
Prepare the Smoked Almond Harissa
In a small bowl, mix the smoked almonds with harissa paste. Adjust the amount of harissa to taste. Set aside.
Soft Boil the Eggs
In a pot, bring water to a gentle boil. Carefully add the large eggs and cook for about 6-7 minutes for soft-boiled eggs. Remove and place in an ice bath to stop cooking. Once cooled, peel the eggs.
Heat the Pita Bread
Warm the pita bread in the oven at 350°F (175°C) for about 5 minutes or until soft and slightly toasted.
Assemble the Dish
Spread a generous amount of hummus on a plate. Top with the smoked almond harissa, pickled red onions, and soft-boiled eggs halved. Serve with warm pita bread on the side.