Hummus with Soft Boiled Egg, Pickled Onion, Parsley, and Sumac Oil
Hummus with Soft Boiled Egg, Pickled Onion, Parsley, and Sumac Oil. A delicious and filling hummus appetizer!
This recipe is sponsored by Sabra.
A few months ago, Connor and I went out to dinner at Avec, one of my favorite restaurants in Chicago, and had one of the best (and most unexpected) hummus appetizers of my life.
Silky smooth hummus topped with pickled onions, a soft-boiled egg, flat leaf parsley, and a smoky chili oil. As soon as we cut into the egg, the runny yolk spilled into a beautiful pool on the hummus, bringing the whole dish together. We happily ate away, dipping and scooping up the flavors with our warm, oven-baked pita bread.
It was my first time having hummus topped with an egg (let alone, a soft-boiled egg) and somehow the combination just worked. After doing a bit of research, I actually discovered that egg is a traditional hummus topping in many cultures.
I vowed right then and there to try my best to recreate a similar version of this dish to share with you, and that is what we’re doing today.
I partnered with my friends at Sabra to bring you a more time-friendly version of this dish just in time for National Hummus Day.
While I’m the first to poke fun at national food holidays, I love any and all excuses to celebrate food. Last year, I was all about the spicy hummus avocado toast (so spicy!). This year, I’m for hummus with all the toppings.
The convenience of store-bought hummus allows you to throw this dish together in just fifteen minutes (minus pickling time). This recipe uses Sabra’s classic hummus, which acts as a blank canvas to all of the other flavors in this dish. Of course, you can always use homemade hummus instead.
The most time-intensive part of this recipe is the pickled red onion. The pickling liquid, a simple combination of everyday ingredients: red wine vinegar, sugar, salt, and spices.
The pickling liquid is briefly simmered on the stove and poured over thinly sliced red onion. In order to give the onion enough time to soften and absorb the pickling liquid, I recommend making the pickled onions several hours in advance or preferably 1 to 2 days before serving.
Once you’ve topped the hummus with the egg, parsley, and pickled onion, the whole thing is topped off with sumac oil, a simple combination of high-quality olive oil (the fruitier, the better!) and ground sumac.
I’m having a moment with sumac (remember this Mediterranean chicken salad?).
It adds a tart, lemon-like punch of flavor and brightness to this hummus appetizer, and helps bring this dish together. If you can’t find ground sumac, you can substitute it with ground paprika and fresh lemon zest.
Don’t forget the warm or lightly baked pita bread for serving!
Hummus with Soft Boiled Egg, Pickled Onion, Parsley, and Sumac Oil
Pickled Red Onions:
- 1 small red onion very thinly sliced
- 1 garlic clove
- ¾ cup (180 mL) red wine vinegar
- 3 tablespoons (36g) granulated sugar
- ½ teaspoon Diamond Crystal kosher salt
- 4-5 whole black peppercorns
- 1 dried bay leaf
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground sumac
- 1 large egg
- small bunch flat leaf parsley leaves
- pickled red onion see recipe above
- 1 (10-ounce) container Sabra Classic Hummus
- toasted sesame seeds for garnishing
- warmed or toasted pita bread for dipping
- Several hours ahead or the day before, prepare the pickled red onions: Place the red onions and garlic in a tall heatproof container and set aside. Combine the vinegar, sugar, salt, peppercorns, and bay leaf in a small saucepan. Bring to a boil, reduce heat, and simmer for 20 to 30 seconds until the sugar has completely dissolved. Pour the hot pickling liquid over the red onions and stir everything together. The onions should be completely submerged in the pickling liquid (if necessary, use a large spoon to press them down). Cover and let the onions chill in the refrigerator for at least 2 hours or preferably overnight.
- Make the Oil: Whisk together the olive oil and sumac in a small bowl and set aside.
- Cook the Egg: Set a timer for 6 minutes. Set aside a small ice bath. Bring a small saucepan of cold water to a low simmer. Gently lower the egg into the simmering water and start the timer (cook for 6 minutes). Immediately transfer the egg to the ice water water, and allow it to sit until cool enough to handle. Carefully peel and set aside on a paper-toweled lined plate until ready to serve.
- Assemble: Spoon and spread the hummus into a shallow bowl or plate. Top with a small bunch of flat leaf parsley, spoonful of pickled red onion, and the egg (right before serving, cut in half to break the yolk). Spoon the sumac oil over the egg, parsley, and hummus. Sprinkle with sesame seeds, if desired.
- Serve immediately with warmed or toasted pita bread for dipping.
Tips for Success:
- If you can’t find ground sumac, you can substitute it with ground paprika and a small amount of freshly grated lemon zest.
I am proud to be a member of the Sabra Tastemaker program! This recipe post is sponsored by Sabra. Thank you for supporting brands that allow me to get in the kitchen, be creative, and share my passion for great food!
13 Comments on “Hummus with Soft Boiled Egg, Pickled Onion, Parsley, and Sumac Oil”
Never EVER use store bought hummus. For anything. It is so easy to make home made hummus. You don’t even really have to soak the beans. I buy Rancho Gordo garbanzos, boil them hard for 10-15 minutes, then simmer for 50. Drain, cool slightly, chuck em into the Cuisinart (with tahini, lemon, salt, whatever) and let them whirl around in there for 3-4 minutes. Seriously – 3-4 minutes. Set a timer. It will feel like a really long time, the machine is loud. BUT, you will have the smoothest, creamiest, whipped hummus you have ever eaten. Angels will sing. Eat warm, with whatever- I do a poached egg, sprinkle with best quality hummus and whatever bread is around. Sumac onions would be really good. Or drizzled with chermoula. Whatever. This hummus will become your go to.
Hi Anne, This is an old recipe post that was sponsored by a hummus brand, therefore it uses store-bought hummus. I still buy hummus on occasion, because it’s convenient sometimes – that’s life, everyone is welcome to make whatever shortcuts they want in the kitchen and do what works for them. I also make homemade hummus (most of the time) and agree that homemade is delicious and (for the most part) better, but that’s not the intention behind this recipe – and you’re welcome to make it with whatever hummus you wish.
you used Sabra, Israeli brand, which’s fine, but no one really eats sabra as it is completely different from street hummus. and we all eat hummus outside in tel aviv (and no one cares of gmo. stop it with the science fiction. gmo is safe.)
I am just about to prepare my pickled onions, so they can sit in the fridge for a day or two. So excited to make this!
ahhh I am loving hummus SO much at the moment but haven’t ventured to adding a soft boiled egg. love it! <3
Beyond gorgeous (per usual) and thank you for opening my mind to the idea of a soft boiled egg ON HUMMUS. Never would’ve thought of that and I’m in love. Trying asap!
This might be the most beautiful hummus dish ever… THAT EGG!!
WOW! I am loving the idea of topping hummus with a soft boiled egg. Sounds and looks SO yummy.
This sounds delicious and fascinating. I never thought of having an egg on hummus. The pickled onions sound delicious too. I would definitely make them for other recipes also. Thanks for sharing!
I hadn’t either, but I was super pleasantly surprised by how much I loved i! Thanks so much Lauren – the pickled onion recipe makes extra so that you can put it on all sorts of other things 🙂
This sounds absolutely heavenly! I never knew the throw in a soft boiled egg in hummus. Can’t wait to try.
Thanks so much Lorna!