* 1 cup Hummus * 1 cup cherry tomatoes * 2 Persian cucumbers * ½ cup Manzanilla green olives * ⅓ cup microgreens * 2 eggs * ½ teaspoon cumin * ½ teaspoon Sumac * ¼ teaspoon salt * ¼ teaspoon black pepper * Pita for serving chopped * 1 teaspoon olive oil drizzled on top
Instructions:
Bring a small pot of water to a gentle boil and add a little salt. Carefully lower in the eggs and cook for exactly 6½ minutes for that perfect jammy yolk. It’s important to add the eggs to boiling water vs bringing them to a boil. While they cook, prepare a bowl of ice water.
Once the timer’s up, immediately transfer the eggs to the ice water bath to stop the cooking. Let them sit for 2–3 minutes, then peel gently under cool running water. Set aside.
While the eggs cool, slice the cherry tomatoes in half, cut the cucumbers into thin rounds, and halve or slice the green olives (or I also like to keep them whole). Season the tomatoes and cucumber with olive oil, salt and pepper.
Slice the peeled eggs in half. Sprinkle each half with a bit of cumin, sumac, a pinch of salt, and black pepper.
Spread your hummus generously into a shallow bowl or plate, making a few swirls with the back of a spoon. Think restaurant plating—because you deserve that level of presentation.
Arrange the cucumbers, tomatoes, olives, and microgreens around the hummus. Gently place your seasoned egg halves on top like little gems.
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Ingredients:
* 1 cup Hummus
* 1 cup cherry tomatoes
* 2 Persian cucumbers
* ½ cup Manzanilla green olives
* ⅓ cup microgreens
* 2 eggs
* ½ teaspoon cumin
* ½ teaspoon Sumac
* ¼ teaspoon salt
* ¼ teaspoon black pepper
* Pita for serving chopped
* 1 teaspoon olive oil drizzled on top
Instructions:
Bring a small pot of water to a gentle boil and add a little salt. Carefully lower in the eggs and cook for exactly 6½ minutes for that perfect jammy yolk. It’s important to add the eggs to boiling water vs bringing them to a boil. While they cook, prepare a bowl of ice water.
Once the timer’s up, immediately transfer the eggs to the ice water bath to stop the cooking. Let them sit for 2–3 minutes, then peel gently under cool running water. Set aside.
While the eggs cool, slice the cherry tomatoes in half, cut the cucumbers into thin rounds, and halve or slice the green olives (or I also like to keep them whole). Season the tomatoes and cucumber with olive oil, salt and pepper.
Slice the peeled eggs in half. Sprinkle each half with a bit of cumin, sumac, a pinch of salt, and black pepper.
Spread your hummus generously into a shallow bowl or plate, making a few swirls with the back of a spoon. Think restaurant plating—because you deserve that level of presentation.
Arrange the cucumbers, tomatoes, olives, and microgreens around the hummus. Gently place your seasoned egg halves on top like little gems.
Top with a little more cumin and sumac.
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