Rookie Pan
← All recipes
Lebanon, Middle East and Africa · Hummus

Crispy Chickpea Hummus Toast with Jammy Egg

Brunch-café toast: golden sourdough piled with hummus, a jammy egg, za'atar crispy chickpeas and cherry tomatoes.

ServingsServes 2
Total cooking time20 min
DifficultyEasy
About servingsA single serving is too little for a food processor to blend well. Use a stick blender, or mash with a fork for a rustic, chunky hummus that tastes just as good.

Method

  1. Bring water to a rolling boil in a 16 cm pan over high heat, gently lower in the room-temperature eggs with a ladle and cook for . Move them straight into ice water, cool and peel for soft, jammy yolks.

    Add in this stepEggs (room temperature) 2

    high heat

  2. Blend the hummus chickpeas, tahini, lemon juice, garlic and salt in a food processor for , adding 2 tbsp of ice water little by little, until smooth.

    Add in this stepCooked chickpeas for the hummus (canned is fine) 160 gTahini (sesame paste) 2 tbspLemon juice 1 tbspGarlic (cloves) ½Salt ¼ tspIce water 2 tbsp

  3. Dry the crisping chickpeas thoroughly with kitchen paper and rub off any loose skins. Heat two-thirds of the olive oil in a 20 cm frying pan over medium heat and cook for , shaking the pan often. When they are golden and rattle when you shake the pan, turn off the heat and toss with the za'atar and a pinch of salt.

    Add in this stepCooked chickpeas for crisping 80 gOlive oil (for frying and toasting) 1.4 tbspZa'atar (Middle Eastern herb mix) ¾ tspSalt 0 tsp

    medium heat

  4. Wipe the pan with kitchen paper, brush both sides of the bread with the rest of the olive oil and toast over medium heat until golden on both sides. Toast 2 slices per pan in 1 batch(es), in total.

    Add in this stepOlive oil (for frying and toasting) 0.6 tbspSourdough or country bread (2 cm thick slices) 2

    medium heat

  5. Spread a thick layer of hummus on the toast and top with halved cherry tomatoes, the halved eggs and the crispy chickpeas. Sprinkle with pul biber and the remaining za'atar and finish with a drizzle of olive oil.

    Add in this stepCherry tomatoes 6Pul biber or chilli flakes 1 pinchZa'atar (Middle Eastern herb mix) ¼ tspExtra virgin olive oil (to finish) to taste

Cook's tip

Wet chickpeas spit and never go crisp, so dry them properly. If your eggs come straight from the fridge, add 30 seconds. Leftover crispy chickpeas make a great snack on their own.

Cooking it at camp

Make the hummus and crispy chickpeas at home, then on site you only need to boil the eggs and toast the bread. Toasting the bread on the grill adds a lovely smoky note.