Hummus with Sautéed Asparagus and Poached Egg

 

Here I'm again! After a long break I'm back with a jar full of recipes! Writing a blog and a column is a ... let me put it this way : hell of a job! Especially when you are the chef, photographer and the "writer" ! I have no idea how people can pull this off!

 

Delicious home made hummus makes things instantly better. It gives you super powers, and make you strong! Haha.. No seriously, it does!

 

It is a shame not too many people makes their own hummus at home. Fresh hummus is way far better than any store bought, weird tasting slurry than you can use to retile your bathroom ;-) 

 

* baking soda is the secret softening agent. Chickpeas boiled in water with soda cook much faster, and they are soft enough to make heavenly creamy hummus.

 

 

Hummus with Sautéed Asparagus and Poached Egg

(serves 4)

 

hummus

1 large heads of garlic

1 1/2 cups dried chickpeas

1 tsp baking soda*

about 1/4 cup cooking liquid or water

1/2 cup tahini

lemon juice, to taste (I used juice form about 1 lemon)

salt and black pepper, to taste

1/4 tsp cumin (optional)

 

toppings

green asparagus, trimmed

corn lettuce

4 eggs, poached or soft boiled

sumac, optional

olive oil , for cooking and serving

toasted pita bread, for serving

 

Method :

1. Soak the chickpeas for minimum 12 hours before cooking them. If you are in rush you can use canned chickpeas but dried chickpeas definitely have nuttier flavor - which I love.

2. Drain the chickpeas and put them in a medium size pot. Pour in the fresh water to cover the chickpeas. Stir in the baking soda* and bring the water to a boil. Skim off the foam with slotted spoon. Cook over medium heat for about 45 minutes until the chickpeas are soft. 

3. Once cooked, drain the chickpeas saving at least a half a cup of cooking liquid.

4. Roast the garlic. Using a sharp knife, cut 0.5 cm from the top of each head of garlic, exposing the individual cloves. Place it on aluminum foil cut side up, drizzle with little olive oil and wrap tightly in foil. Bake in the oven preheated to 200C for about 30 minutes, or until the cloves feel soft when pressed.
 5. In a food processor, combine the chickpeas, cumin, tahini, roasted garlic, and lemon juice. Process until well blended. If the hummus is too thick slowly stream in a little of the cooking liquid to loosen it up. Check for seasoning, adjust with salt and lemon if needed.

6. Slice the asparagus on a sharp diagonal about 4 cm thick, leaving the tips whole.

7. Heat 2 tsp of olive oil in a large skillet over high heat, add asparagus, season with salt and pepper. Sauté, stirring frequently, until asparagus is crisp-tender, about 3 minutes.

8. Spread some hummus onto serving plates, using a spoon make well in the center, drizzle with olive oil, top with asparagus, corn lettuce and poached egg. Sprinkle with sumac if you like. Enjoy with warm fluffy pita.

 

 

 

 

Enjoy!!