lots of herbs and all the varieties of the Allium (onion) family make this hummus irresistible
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.