Ever since I went to Little Sesame in DC (I am so sad they closed and cannot wait for their new shop)I want to make all the hummus and veggie combos. Not to mention the pita from Baklava Couture I could eat this every day. This recipe is sort of a bonus recipe! I hadn’t originally planned it but the idea came to me while I was cooking the rest of my leek recipes and I just decided to go with it. Adding the egg just took it over the top!
Herb Allium Hummus
lots of herbs and all the varieties of the Allium (onion) family make this hummus irresistible
- 1 leek
- 1/2 red onion
- 2 cans chickpeas
- 2 tbsp tahini
- 2 tbsp olive oil
- 3 tsp olive oil
- 1 clove garlic
- 1/4 cup cilantro
- 1 lemon
- 2 tbsp reserved chickpea liquid
- 2 tbsp pickled onions
- 1 egg
Preheat the oven to 350 degrees.
Drain and reserve 2-4 tbsp of the liquid from the two cans of of chickpeas
Pat dry and remove the skins.
Separate out 3/4 a cup of chickpeas. Drizzle with 1 tsp of olive oil, salt and pepper and place on a baking sheet. Bake in the oven for 35-40 minutes until crispy
Using a mandolin, thinly slice a red onion. Clean and chop the leek into 1/2 inch pieces.
Add 2 tsps of olive oil to a large skillet. Add the leeks and red onions to the skillet and cook for 8 minutes.
Reserve a 2 tbsp of cooked leeks and set aside.
Add the remaining chickpeas to a blender. Add the onions, leeks, tahini, olive oil, garlic, cilantro and juice from one lemon.
Blend on high until combined. Add in tbsp of the chickpea liquid one tablespoon at a time until the hummus is smooth.
Add the hummus onto a plate.
Add the pickled onions, made ahead of time.
Add the reserved leeks and the crispy chickpeas from the oven.
Cook the 6 minute egg. Boil a pot of water. Add the egg and cook for 6 and a half minute. Immediately add the egg to an ice bath for 2 minutes. Let the egg cool and peel the egg.
Add the egg on top of the hummus and cut in half.
Serve with pita and raw veggies.
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