Smoked Salmon Hummus and Eggs
Ingredients:
For the Smoked Salmon Hummus:
4oz Alaska Smokehouse Smoked Salmon, skin removed, drained, and flaked
1 cup dried chickpeas, soaked overnight
2 garlic cloves, peeled and minced
1/2 cup organic tahini
Juice of 1 Lemon
Pinch of baking soda
2 teaspoons kosher salt
For the Eggs:
4 large eggs, cracked into separate small bowls
8 tablespoons butter
4 tablespoons yogurt (sheep's milk is preferred)
4 tablespoons salmon roe
2 teaspoons Sumac
2 teaspoons chili powder (Black Urfa is preferred)
4 sprigs fresh Italian parsley, leaves picked and washed
4 large leaves of mint, washed and hand torn
Crusty bread or flat bread like pita or naan
Procedure:
To make the Smoked Salmon Hummus, first drain the chickpeas, then place into a large 3 quart straight sided sauce pot, then cover with so it comes up about 2-3 inches over the chickpeas.
Add in a pinch of baking soda, then turn the heat onto high and bring to a boil.
Reduce heat to medium, cover, and cook until chickpeas are falling apart tender, about 1 hour.
Strain the chickpeas, reserving the cooking liquid.
Transfer the chickpeas to a food processor, then add half a cup of the cooking liquid, the garlic, tahini, salt, lemon juice, and smoked salmon.
Process together until very smooth, about 5 minutes, adding more cooking liquid a tablespoon at a time if the texture is too thick.
Season with salt if needed, then transfer to a bowl and let rest for 15 minutes to tighten up.
To make the eggs and finish the dish, in a soup bowl, add a big ladle of smoked salmon hummus to the bowl, creating a well in the center for the cooked egg.
Repeat with 3 more bowls.
In a small nonstick pan, add two tablespoons butter and heat over high heat until the butter begins to foam, about 2 minutes.
Slide one of the eggs into the pan, reduce the heat to medium, and cook the egg until the white cooks completely and begins to brown around the edges, while the yolk is still runny.
When done, carefully slide the egg into the middle of the well you made in the bowl of hummus.
Spoon a little browned butter over the egg, then drizzle a tablespoon of yogurt around the outside of the egg.
Top with salmon roe, then sumac and chili powder.
Garnish with parsley and torn mint leaves.
Serve with crusty bread or flatbread.
Repeat with remaining eggs and enjoy!
