Hummus With Hard-boiled Egg Recipe

Prepare chickpeas

If using canned chickpeas, drain in a colander and rinse thoroughly under cool running water for 30 seconds to remove canning liquid. Reserve 2 tablespoons of the drained liquid (aquafaba) if you prefer to use it instead of cold water for a silkier texture; otherwise use cold water as listed.

Blend tahini and lemon

In a food processor, combine tahini and fresh lemon juice and process for 30 seconds. Scrape down the sides and process another 20 seconds — this step helps whip the tahini and prevents bitterness.

Add garlic and seasonings

Add the peeled garlic clove, ground cumin, Kosher salt and black pepper to the tahini-lemon mixture. Process until the garlic is finely minced and incorporated, about 15–20 seconds.

Add chickpeas and oil

Add the drained chickpeas and 2 tablespoons of extra-virgin olive oil to the food processor. Process 1 minute, then stop and scrape down the bowl. Continue processing for another 1 minute until the mixture is thick and mostly smooth.

Adjust texture

With the processor running, stream in cold water (or reserved aquafaba) 1 tablespoon at a time until the hummus reaches your desired consistency — typically 1–2 tablespoons. Process an additional 30 seconds to 1 minute for a creamier result. Taste and adjust seasoning, adding up to 1/4 teaspoon more salt or more lemon juice if desired.

Hard-boil the eggs

Place the eggs in a small saucepan and add cold water to cover by about 1 inch. Bring to a rolling boil over medium-high heat. As soon as the water boils, cover the pot and remove from heat. Let eggs sit in the hot water for 10–12 minutes for firm-yolk hard-boiled eggs. After the time, transfer eggs to a bowl of ice water and chill 5 minutes to stop cooking and make peeling easier. Peel the eggs and slice each into halves or quarters, depending on presentation preference.

Toast pine nuts (optional)

If using pine nuts, warm a small dry skillet over medium heat. Add pine nuts and toast, shaking the pan frequently, until golden and aromatic, about 2–3 minutes. Remove from heat and set aside.

Assemble and garnish

Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a slight well in the center. Arrange the sliced hard-boiled eggs atop or around the well. Drizzle 1 tablespoon extra-virgin olive oil over the hummus, sprinkle paprika evenly, scatter toasted pine nuts if using, and finish with chopped fresh parsley. Add an extra pinch of salt and black pepper to the eggs if desired.

Serve the hummus immediately with warm pita bread or vegetable dippers. Leftover hummus can be refrigerated in an airtight container for up to 4 days. Hard-boiled eggs are best consumed the same day; if storing separately, keep them refrigerated and add just before serving.