Hummus with Eggs

Hummus with Eggs is a comforting Lebanese breakfast that combines creamy hummus with perfectly poached eggs, making for a nutritious and satisfying meal. This dish is rich in protein and flavor, perfect for starting your day right.

Ingredients

• Chickpeas - 200 grams (cooked or canned)
• Tahini - 60 grams
• Garlic - 1 clove, minced
• Lemon juice - 30 ml
• Olive oil - 30 ml, plus extra for drizzling
• Cumin - 1 teaspoon
• Salt - to taste
• Water - 60 ml (or as needed for consistency)
• Eggs - 2 large
• Paprika - for garnish
• Fresh parsley - for garnish

Steps

1. In a blender or food processor, combine the cooked chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, and salt.
2. Blend until smooth, adding water gradually to reach your desired consistency.
3. Transfer the hummus to a shallow serving dish, creating a small well in the center.
4. In a saucepan, bring water to a gentle simmer. Crack the eggs into the simmering water, poaching them for about 3-4 minutes or until the whites are set but yolks remain runny.
5. Carefully remove the poached eggs with a slotted spoon and place them in the well of the hummus.
6. Drizzle a little olive oil over the eggs, sprinkle with paprika, and garnish with fresh parsley.
7. Serve immediately with warm pita bread or vegetable sticks.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.06 L

Health Benefits

• High in protein, supporting muscle development and repair.
• Rich in fiber, promoting digestive health and satiety.

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