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.