Hummus with Soft Boiled Egg, Pickled Onion, Parsley, and Sumac Oil
Hummed topped with a perfect soft boiled egg, pickled onion, parsley, and sumac oil. A delicious and hearty hummus appetizer! Be sure to prep the pickled onions several hours (or 1-2 days) in advance.
Ingredients
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 kosher salt
- 4-5 whole black peppercorns
- 1 dried bay leaf
For Assembly:
- 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
Instructions
- 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.
Serving: 1serving, Calories: 134kcal, Carbohydrates: 17g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 165mg, Fiber: 2g, Sugar: 8g