Recipe Intro From feedfeed
This recipe was sponsored by our friends at Lucini.
Lucini olive oil, as needed
2 tbsp hummus (recipe below)
2 slices bread of choice, toasted
salt and pepper, to taste
za'atar, to taste
micogreen, for garnish (optional)
Heat olive oil in a medium skillet over medium heat. Add eggs and fry to your liking, about 2-3 minutes. As they cook, baste them with olive oil so they puff slightly and crisp.
Spread hummus on toast, top with egg, then season with salt, pepper and za'atar.
2 cans chickpeas
3 roasted garlic cloves
zest of 1 lemon
3 lemons, juiced
1/4 cup tahini paste
couple dashes of hot sauce of choice (optional)
1 tablespoon olive oil
kosher salt, to taste (add one teaspoon to start and add more as needed)
freshly ground black pepper
Pinch of smoked paprika, plus more for garnish
In a high-powered blender or food processor add 1 can of chickpeas (with liquid) and other can, drained and rinsed. Add garlic, lemon juice, tahini and hot sauce (if using). Blend for about 1 minute, or until mixture begins to look smooth. Slowly pour in the olive oil (with the machine running) and continue to blend until it reaches your desired consistency (for silky smooth hummus, about 2 minutes), adding water a little at a time if needed. Season to taste with salt, pepper and smoked paprika. Serve with fall crudite, and garnish hummus with a pinch of smoked paprika and a drizzle of olive oil before serving