Hummus Toast, Fried Egg and Turkish Sumac Onion Salad
2 min read
Hummus toast with a middle eastern twist - topped with a fresh salad of thinly sliced red onions, sumac, parsley and lemon juice. A delicious breakfast, lunch or healthy snack.
Hummus Toast Ingredients
4 slices Soudough bread
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
If you are making your own hummus, mix raw minced garlic and lemon juice into a small bowl for5-10 minutes, this helps take the ‘bite’ out of the raw garlic.
Place chickpeas, tahini paste and the lemon garlic mix in a food processor and process untilcombined. 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.
For the sumac onion salad, combine the onion, parsley, sumac, ½ tsp sea salt, olive oil, lemon rindand juice in a bowl. Set aside to soften slightly while you prepare your hummus toast.
To fry your eggs, heat a non stick fry pan and add butter. When butter has melted and foamy, crackthe eggs into the pan. Turn down the heat and let the eggs fry until whites are set, 2 to 3 minutes.
Toast the sourdough in a toaster or on a hot grill.
To serve, place toasted sourdough on each plate and generously spread with hummus. Place friedegg onto the hummus then divide sumac onion salad on top of the eggs. Sprinkle with a little extrasumac.
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