Mediterranean Hummus Egg Smash

Ingredients

1 tbsp. olive oil
1 small red bell pepper, seeded and finely chopped
1 small red onion, finely chopped
1/2 tsp. smoked paprika, plus more for garnish
1 mini cucumber, finely chopped
1/4 c. finely chopped walnuts
2 tbsp. finely chopped parsley
2 c. store-bought or homemade hummus
1 tbsp. distilled white vinegar
1 large egg
Pitas, for serving
Homemade Hummus
1 c. dried chickpeas
1 tsp. baking soda
4 cloves garlic
6 tbsp. fresh lemon juice
3/4 tsp. salt
3/4 tsp. ground cumin
3/4 c. tahini (sesame paste)

Directions

1. In a 10-inch skillet, heat oil on medium. Add pepper, onion, paprika, and 1/4 teaspoon salt; cook 6 to 8 minutes or until tender, stirring. Cool slightly, then stir in cucumber, walnuts, and parsley.
2. In a deep 10-inch skillet, heat vinegar and 1-inch cold water to simmer on medium. Crack an egg into a small cup. Gently swirl the water in a circle and place the egg into the water; stir the water to gather whites around the yolk. Cook for 3 to 5 minutes or until the whites are set but the yolk is still runny.
3. Meanwhile, spread hummus in a shallow bowl; top with vegetable mixture, creating an indentation in the center. When the egg is cooked, remove it with a slotted spoon and blot it dry on a paper towel before placing it in an indentation. Garnish with a pinch of paprika. Serve immediately with a pita.
4. For the homemade hummus: In a 4-quart saucepan, place dried chickpeas and baking soda; add enough cold water to cover by 2 inches. Let soak overnight.
5. Drain (do not rinse); return to pot along with enough cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to med.; simmer for 1 hour or until chickpeas are soft and skins have loosened.
6. In a food processor, pulse garlic, fresh lemon juice, salt, and ground cumin until chopped. Add tahini (sesame paste) and 1/3 cup water; pulse until smooth. Drain cooked chickpeas and add to tahini mixture; process until smooth, stopping and stirring occasionally. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 31/2 cups.