Elevate Your Hummus: Soft-Boiled Egg, Tangy Pickled Onions & Aromatic Sumac Oil
Experience a culinary revelation with this exquisite hummus appetizer. Featuring creamy hummus generously topped with a perfectly jammy soft-boiled egg, vibrant pickled red onions, fresh parsley, and a drizzle of zesty sumac oil, this dish is not just an appetizer – it’s a hearty and unforgettable experience that will delight your senses and leave you feeling completely satisfied.
This recipe is proudly sponsored by Sabra.
Discovering this incredible hummus variation was an unexpected highlight of a recent dinner at Avec, one of my absolute favorite Chicago restaurants. It was an appetizer that completely transformed my perception of hummus, elevating it from a simple dip to a sophisticated and incredibly satisfying dish. The moment it arrived, a beautifully arranged plate of silky-smooth hummus adorned with bright pickled onions, a perfectly cooked soft-boiled egg, fresh flat-leaf parsley, and a tantalizing smoky chili oil, I knew I was in for a treat.
The magic truly happened when we cut into the soft-boiled egg. The rich, runny yolk gently spilled out, creating a luscious, golden pool that seamlessly blended with the creamy hummus beneath. This unexpected “sauce” brought all the elements of the dish together in perfect harmony. Each bite, scooped up with warm, oven-baked pita bread, was a delightful symphony of textures and flavors – creamy, tangy, rich, fresh, and subtly spicy. It was an unforgettable culinary moment that sparked an immediate desire to recreate this masterpiece at home.
Initially, the idea of adding an egg to hummus seemed unconventional to me, especially a soft-boiled one. However, after that memorable meal and a bit of culinary research, I was fascinated to learn that eggs, particularly hard or soft-boiled varieties, are a traditional and cherished hummus topping in many Middle Eastern cultures. This discovery only deepened my appreciation for the dish and motivated me further to develop a recipe that captures that same incredible experience for you to enjoy. Today, we’re doing just that, bringing this unique and delicious hummus appetizer right into your kitchen.
This recipe isn’t just about recreating a dish; it’s about embracing a new way to enjoy a beloved classic. Whether you’re looking for an impressive appetizer for guests, a fulfilling light lunch, or a flavorful addition to your brunch spread, this hummus with soft-boiled egg, pickled onion, and sumac oil is sure to become a new favorite. Its blend of traditional ingredients with a modern presentation makes it both comforting and exciting. Get ready to embark on a flavor journey that will change the way you think about hummus forever.
I am thrilled to have partnered with my wonderful friends at Sabra to bring you a time-friendly and equally delicious version of this recipe, perfectly timed for National Hummus Day. While I’m often the first to playfully jest about various national food holidays, I must admit, I absolutely adore any and all excuses to celebrate food and explore new flavors! Last year, I was completely captivated by the vibrant and spicy flavors of my spicy hummus avocado toast – a recipe that brought a serious kick! This year, however, my focus is entirely on embracing the art of hummus with all the incredible toppings imaginable, and this particular creation truly takes center stage.
The beauty of using high-quality store-bought hummus, such as Sabra’s classic variety, lies in its sheer convenience. It transforms what could be a lengthy preparation into a dish you can effortlessly throw together in just about fifteen minutes of active time (excluding the crucial, but passive, pickling time). Sabra’s classic hummus serves as the ideal blank canvas, providing a rich, creamy, and subtly flavored base that allows all the other vibrant toppings in this recipe to truly shine. Of course, for those who cherish the process and unique flavor of a homemade version, you can always opt to use your own homemade hummus instead. Either way, the key is to ensure your hummus base is smooth and delicious, ready to be adorned with these fantastic enhancements. This recipe is designed to make gourmet hummus accessible to everyone, regardless of their time constraints.
Without a doubt, the most time-intensive, yet incredibly rewarding, component of this delightful recipe is the preparation of the pickled red onions. These tangy, vibrant onions are absolutely essential for balancing the richness of the hummus and the egg, adding a crucial layer of bright, acidic flavor and a pleasant textural crunch. The pickling liquid itself is wonderfully simple, requiring just a few everyday pantry staples: red wine vinegar, granulated sugar, kosher salt, a few whole black peppercorns for subtle spice, and a bay leaf for an aromatic depth. This combination creates a perfectly balanced brine that infuses the onions with an irresistible sweet-and-sour profile.
The process is straightforward: the pickling liquid is briefly simmered on the stovetop, just long enough for the sugar and salt to dissolve completely, creating a warm, aromatic brine. This hot liquid is then poured over thinly sliced red onion, allowing the heat to gently soften the onions and accelerate their absorption of the flavorful liquid. To achieve that ideal balance of tenderness and tangy sweetness, I highly recommend making the pickled onions several hours in advance – ideally, 1 to 2 days before you plan to serve the hummus. This extended pickling time allows the onions to fully soften, mellow out their sharp edge, and deeply absorb all the wonderful flavors of the brine. The result is a beautifully pink, tender, and intensely flavorful pickled onion that stands out as a star topping. Preparing these ahead of time also makes assembling the final dish a breeze, allowing you to focus on the other elements just before serving. They can be stored in an airtight container in the refrigerator for up to two weeks, making them a fantastic condiment to have on hand for various dishes!
Once your creamy hummus is spread elegantly into a shallow bowl, and topped with the vibrant pickled onions, the fresh parsley, and the star soft-boiled egg, the entire culinary creation receives its final flourish: a generous drizzle of sumac oil. This isn’t just any oil; it’s a simple yet profoundly impactful blend of high-quality extra virgin olive oil and fragrant ground sumac. When selecting your olive oil, remember that the fruitier and more robust its flavor, the better it will complement the other ingredients in this dish, adding a silky texture and foundational Mediterranean taste.
I must admit, I’m currently having a major moment with sumac in my kitchen (do you remember this incredible Mediterranean chicken salad that features it so prominently?). This beautiful spice, derived from the dried and ground berries of the sumac plant, brings an unparalleled tart, almost lemon-like punch of flavor and a distinct brightness to any dish it graces. In this hummus appetizer, the sumac oil cuts through the richness of the egg and the creaminess of the hummus, providing a delightful zing that elevates every bite and helps to beautifully marry all the diverse flavors together. Its vibrant, slightly tangy notes are simply indispensable for achieving the authentic and balanced taste profile of this dish.
If, for any reason, you find yourself unable to source ground sumac, don’t despair! A suitable and still delicious substitute can be created by combining ground paprika for a touch of smoky earthiness and a small amount of freshly grated lemon zest. While it won’t be an exact match, this alternative will still provide a wonderful tartness and a hint of warmth that will enhance your hummus. However, I highly encourage seeking out authentic ground sumac for its unique and irreplaceable flavor. It’s becoming increasingly available in specialty spice shops and many well-stocked grocery stores, and it’s truly worth the effort for its distinctive contribution to Middle Eastern cuisine. Just a small drizzle of this aromatic oil transforms a simple appetizer into a truly gourmet experience.
And of course, no hummus dish is complete without the perfect accompaniment! Don’t forget to serve this magnificent appetizer with plenty of warm or lightly toasted pita bread. The soft, chewy texture of warm pita is ideal for scooping up every delicious morsel, ensuring you get a perfect bite of hummus, runny yolk, tangy onion, and aromatic oil every single time. Beyond pita, consider offering fresh vegetable sticks like cucumber, carrots, or bell peppers for a lighter, crisp alternative. This dish is perfect for sharing, inviting everyone to dip, scoop, and savor the complex and harmonious flavors.
Hummus with Soft Boiled Egg, Pickled Onion, Parsley, and Sumac Oil
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Ingredients
For the Pickled Red Onions:
- 1 small red onion very thinly sliced
- 1 garlic clove lightly smashed
- ¾ cup (180 mL) red wine vinegar
- 3 tablespoons (36g) granulated sugar
- ½ teaspoon kosher salt
- 4-5 whole black peppercorns
- 1 dried bay leaf
For Assembly and Sumac Oil:
- 1 tablespoon extra virgin olive oil (high-quality, fruity is best)
- ½ teaspoon ground sumac (see notes for substitution)
- 1 large egg
- small bunch flat leaf parsley leaves (freshly chopped or whole leaves for garnish)
- prepared pickled red onion (from recipe above, drained)
- 1 (10-ounce) container Sabra Classic Hummus (or your favorite homemade hummus)
- toasted sesame seeds for garnishing (optional)
- warmed or toasted pita bread for dipping, or fresh vegetables
Instructions
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Prepare the Pickled Red Onions (Several Hours to 1-2 Days Ahead): Begin by placing the very thinly sliced red onions and the lightly smashed garlic clove into a tall, heatproof jar or container. Set this aside. In a small saucepan, combine the red wine vinegar, granulated sugar, kosher salt, whole black peppercorns, and bay leaf. Bring this mixture to a boil over medium heat, then immediately reduce the heat to a low simmer. Continue to simmer for just 20 to 30 seconds, stirring occasionally, until the sugar has completely dissolved. Carefully pour the hot pickling liquid over the red onions in the container, ensuring they are fully submerged (you might need to gently press them down with a large spoon to keep them immersed). Cover the container and allow the onions to cool to room temperature before transferring them to the refrigerator. Chill for at least 2 hours, but for optimal flavor and texture, it’s best to let them pickle overnight or for 1 to 2 days.
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Make the Sumac Oil: In a small bowl, whisk together the extra virgin olive oil and the ground sumac until well combined. Set this aromatic oil aside; it will be used for drizzling just before serving.
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Cook the Perfect Soft-Boiled Egg: Prepare a small ice bath by filling a bowl with ice water and setting it aside. Bring a small saucepan of cold water to a gentle simmer over medium heat – you want small bubbles, not a rolling boil. Carefully lower the large egg into the simmering water using a slotted spoon or spider, and immediately start a timer for precisely 6 minutes. Once the timer goes off, promptly transfer the cooked egg from the hot water to the prepared ice bath. Let the egg sit in the ice water for a few minutes until it is cool enough to handle comfortably. Carefully peel the cooled egg under cold running water for easier removal of the shell. Place the peeled egg on a paper-towel-lined plate until you are ready to assemble and serve.
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Assemble Your Hummus Platter: Spoon the Sabra Classic Hummus into a shallow bowl or plate, spreading it evenly to create a smooth canvas. Artfully arrange a small bunch of fresh flat-leaf parsley leaves and a generous spoonful of the drained pickled red onions over the hummus. Carefully place the soft-boiled egg in the center or slightly off-center of the dish. Just before serving, slice the egg in half to allow the rich, runny yolk to gently spill onto the hummus, creating an inviting pool. Finally, spoon the prepared sumac oil generously over the egg, parsley, and hummus. For an optional touch of texture and nutty flavor, sprinkle with toasted sesame seeds.
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Serve Immediately: This beautiful and flavorful hummus appetizer is best enjoyed fresh! Serve it immediately with plenty of warmed or toasted pita bread for dipping, or alongside fresh vegetable sticks like cucumber, carrots, or bell peppers for a lighter option. Enjoy the delightful blend of creamy, tangy, rich, and fresh flavors!
Tips for Success:
- Sumac Substitution: If you’re unable to find ground sumac, you can create a decent substitute by mixing ground paprika (for color and subtle earthiness) with a small amount of freshly grated lemon zest (for tang and brightness). Start with ¼ teaspoon of paprika and ½ teaspoon of lemon zest for every ½ teaspoon of sumac.
- Egg Doneness: For a firmer yolk (medium-boiled), increase the egg cooking time by 1 minute (7 minutes total). For a fully hard-boiled egg, cook for 9-10 minutes. Adjust according to your preference!
- Hummus Temperature: For the best flavor and creamy texture, allow your store-bought hummus to come to room temperature for about 15-20 minutes before serving. This enhances its creaminess and allows the flavors to truly bloom.
- Garnish Options: Beyond sesame seeds, consider a sprinkle of chili flakes for a touch of heat, or a dash of za’atar for extra Middle Eastern flavor.
I am incredibly proud and excited to be a member of the Sabra Tastemaker program! This entire recipe post, from the inspiration to the delicious final product, is sponsored by Sabra. I extend my sincere gratitude for their support, which enables me to continue exploring new culinary horizons, being creative in the kitchen, and most importantly, sharing my passion for truly great food with all of you. Thank you for supporting the brands that make this possible!