1 x 400g can chickpeas, drained (reserve cooking liquid)
2 tbsp tahini
1/4 tsp cinnamon
1/2 tsp ground cumin
Salt to taste
Method
Mix 2 tsps olive oil with half the lemon juice
Place the drained chickpeas in a small saucepan, cover with water and bring to the boil
Remove from heat and drain. Place this into a food processor along with remaining olive oil, tahini, cinnamon, cumin and remaining lemon juice
Process until smooth. If the hummus seems too thick, add a little of the reserved liquid from the chickpeas. Season with salt
Tips & Hints
Keep left over hummus to use a tasty snack with carrot and celery sticks,If you are feeling really adventurous, try an Egyptian style breakfast with some hard boiled eggs, tomato wedges, cucumber, black olives and flat bread
Topping
Ingredients
1/2 red onion, thinly sliced
200g cherry tomatoes, halved
1 cup flat leaf parsley leaves
1 tbsp sumac
4 Eggs
4 slices sourdough, toasted
Method
Combine the onion, tomatoes, parsley, half the sumac in a bowl, tossing gently
Poach the eggs in simmering water until cooked to your liking. Drain well
Spread one tablespoon of the hummus on to each piece of sourdough toast and top with a poached egg
Spoon onion and tomato salad over the top and sprinkle with remaining sumac
