Hummus for Breakfast - by Jennifer Makan
I’ve said it before and I’ll say it again: Dips are an elite food. They can be an appetizer. They can be a snack. If you feel like it on a particular day, they can be a whole meal. They can be spread on sandwiches. They make you look at other food and say, “Could I dip this in that?” Dips invite enterprise and playfulness—two things I’m always happy to have more of in my life.
Hummus is one of the most ancient and beloved dips out there. Like most famous foods, its beauty is in its simplicity: chickpeas, tahini, garlic, lemon, oil, and salt. This staple of Middle Eastern cuisine has been replicated and experimented with all over the world and for that, I am grateful.
Otherwise, I would have not eaten hummus spread across a piece of crusty bread with poached eggs in Glasgow, Scotland a few years ago. I wrote a little blurb about this unexpectedly transformative experience at the end of last week's newsletter:
I eat hummus toast for breakfast multiple times a week, because of this meal my partner and I had at the Wilson St. Pantry in Glasgow.
I’d never had hummus toast before, as the U.S. remains pretty crazed about avocado toast. This version was so simple: sturdy toasted bread with thick, homemade hummus, nuts and seeds, chunks of salty feta, two beautifully poached eggs, topped with microgreens. I’ve been using this formula for breakfast ever since.
My usual adaptation of this dish doesn’t look like this. It’s usually sliced bread from a bag, store-bought hummus, whatever produce and herbs I have, topped with an over-easy egg.
It tastes good and it’s quick and easy to make. It’s a great way to use up produce that’s near the end of its life and sneak some veggies into my morning meal. But I know I can do even better.
I often preach in Makans of a Chef how it truly makes a difference to use high-quality ingredients and make things from scratch, so I stepped up my game. I ditched the bagged bread and made the hummus myself. Here’s the hummus recipe, and a few riffs on “hummus toast with feta and eggs.”
Ingredients:
Juice of 1 large lemon
1/3 c tahini
2 cloves garlic
1 tsp dried rosemary
1 TB ground cumin
1 tsp black pepper
1/2 tsp paprika
1/2 tsp cayenne
~1.5 tsp sea salt
~4 TB olive oil
~4 TB cold water
I was gently reminded when I shared my pesto recipe recently that not everyone has a food processor. Like pesto, you can make hummus in a blender. You will probably have to add more liquid to get the blades moving, and add more seasoning. You can also take it back to the old days and use a mortar and pestle; it will just be a little chunkier.
Start with just the chickpeas in the food processor. Pulse a few times to break them up.
Next, add the tahini, garlic, lemon juice, cumin, rosemary, paprika, cayenne, salt, and black pepper. Blend until everything is combined. At this point, the hummus should be a chunky paste. You may need to scrape down the sides before this next part.
Add in 1 TB of water and 1 TB of olive oil at a time, blending in between and checking the consistency until it’s where you want it. 4 TB each usually gets me where I want to be—extra creamy hummus. I like mine to practically slide off the spatula. It’s oddly satisfying to watch. Also keep in mind the hummus will firm up a bit in the fridge.
When you like the consistency, taste for seasoning and add more salt if necessary. Store in an airtight container up to a week, but it probably won’t last that long.
If you get as excited about hummus as I do, share this post!
I have spent an absurd amount of time analyzing why I loved that breakfast in Glasgow so much, because that is my brain on food.
I’ve concluded there are several elements (in addition to good hummus) that make a stellar hummus toast.
The bread. A hearty, crusty bread is best. I bought a giant country loaf from a local Italian market instead of going for the bagged, pre-sliced stuff.
A runny egg yolk. It’s the glorious, rich dressing that ties everything together. Any way to cook an egg with a runny yolk will do. You’ll notice the eggs in the upcoming photo are over easy. The original inspiration involved poached eggs. While I love a delicate, perfectly poached egg, I only have the patience to do it maybe twice a year.
Something green. Fresh herbs, spinach, kale, arugula—whatever you like and whatever you have. Put something green on that plate for brightness, nutrients, or because it looks better on Insta.
I am not adding feta to the essentials list. I put it on everything just because I really love feta.
I sliced the bread thick and toasted it in a skillet with olive oil. Keep the heat low if you use this method to prevent burning the bread and getting the pan too smoky.
From top to bottom, here’s how I built my toasts:
The O.G. This one is the closest I can get to the Wilson St. Pantry. Sunflower seeds, sliced almonds, feta chunks, egg, and fresh cilantro.
The Summer Morning. Cucumbers are not in season at the moment, but save this one for about six months from now. Cucumbers sliced thin, pickled red onions, feta, egg, fresh dill (not pictured, ugh). I have the recipe for those pickled red onions on Instagram if you’re interested.
The Radical. Radishes are in season right now, and they’re so crunchy and peppery and wonderful they can stand pretty much on their own. Radishes, feta, egg, fresh parsley (also not pictured, bleh).
I’ve also eaten roasted tomatoes, asparagus, basil, thyme, fresh mozzarella, bell peppers, and who knows what else on hummus toast. Tell me your favorite combination in the comments!
Today, most Americans will engage in the glorious tradition of gathering around the TV to watch the Super Bowl. I’m more of a hockey/baseball fan myself, so this day is more about junk food and high-quality commercials for me (although this year, I very much want Cincinnati to win it all).
If you need something to bring to a party, check out my recipe for slow cooker spinach & artichoke dip.
You could also make my restaurant-style salsa with a few adjustments. Swap out the fresh tomatoes for canned tomatoes or tomatillos, and skip the grilling.
For tomorrow, if you don’t already have a reservation somewhere, I regret to say you are unlikely to be able to take your Valentine out for dinner. It’s one of the worst nights of the year for restaurants, anyway. Cooking for someone else is much more romantic, and you can never go wrong with pasta.
Even better, I published three easy, delicious sauces just a few weeks ago! I recommend the arrabbiata. It won over my partner on one of our first dates and he’s still here almost five years later. I recently tried that meaty sauce with rigatoni and a dollop of ricotta mixed in, and it was divine. Oh, and don't forget the wine. I can help with that, too.
Happy Valentines Day, and Go Bengals!
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