Hummus Toast, Fried Egg and Turkish Sumac Onion Salad

Serves 2-4

Hummus Toast Ingredients

• 4 slices Soudough bread 
• 4 eggs 
• 1 tbsp butter 
• Hummus (store bought or homemade) 
• 1 tbsp sumac for sprinkling

Sumac Onion Salad Ingredients

• 1 red onion, thinly sliced 
• ½ tsp sea salt 
• 2 tsps sumac
• Finely grated rind of 1 lemon, juice half a lemon 
• 1 tbsp olive oil 
• 1 cup flat-leaf parsley leaves, roughly chopped 

Easy Hummus Ingredients

• 400g can cooked chickpeas, drained 
• 1 garlic clove, minced  
• 3 tbsp lemon juice 
• ¼ cup hulled tahini paste 
• sea salt and freshly ground black pepper  
• 3 tbsp olive oil 
• 2 tbsp water, or as needed 

1. If you are making your own hummus, mix raw minced garlic and lemon juice into a small bowl for 5-10 minutes, this helps take the ‘bite’ out of the raw garlic.  
2. Place chickpeas, tahini paste and the lemon garlic mix in a food processor and process until combined. Add water and process again. With the motor running, slowly drizzle in the olive oil, season with salt and pepper and process until creamy and smooth. 
3. For the sumac onion salad, combine the onion, parsley, sumac, ½ tsp sea salt, olive oil, lemon rind and juice in a bowl. Set aside to soften slightly while you prepare your hummus toast. 
4. To fry your eggs, heat a non stick fry pan and add butter. When butter has melted and foamy, crack the eggs into the pan. Turn down the heat and let the eggs fry until whites are set, 2 to 3 minutes. 
5. Toast the sourdough in a toaster or on a hot grill. 
6. To serve, place toasted sourdough on each plate and generously spread with hummus. Place fried egg onto the hummus then divide sumac onion salad on top of the eggs. Sprinkle with a little extra sumac.