A spring-like twist on traditional hummus, this recipe from Tina Annibell incorporates sweet peas and avocado in lieu of chickpeas and tahini. The stars of this recipe, however, are the eggs from her own backyard.She likes to use sprouted grain bread, such as Food for Life, but any hearty bread will do just fine.
1 small red onion, thinly sliced
2 tablespoons apple cider vinegar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon sugar
Blanch the onions for 15 seconds. Drain in a colander and transfer to a small bowl.
Heat the vinegar, water, salt and sugar in a small saucepan until it reaches a boil. Pour over the onions and let sit for 10 minutes.
Cool. (Pickled onions can be stored in the refrigerator for a couple weeks.)
Pea Avocado Hummus
2 cups fresh or frozen sweet peas (if using frozen peas, defrost for 15 minutes)
1 large ripe avocado
1 teaspoon minced garlic
3 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt
Combine everything in a food processor and blend until well incorporated. You should end up with a thick, creamy hummus.If it’s too thick add a little more olive oil.
Taste and adjust seasonings to keep your palate happy.
Fill a small saucepan with about 4 inches of water. Bring it to a boil and reduce to a fast simmer.
Gently drop in the eggs and let cook 5 to 7 minutes. Lower the heat to maintain a fast simmer, if necessary. Have a bowl with ice water ready. Remove the eggs from the saucepan and transfer into the ice bath for a couple of minutes. This will stop the cooking and make it easier to peel the eggs.
Gently crack the shell and peel the eggs under running water.
Putting it all Together
6 slices sprouted grain bread
Pea shoots (optional)
Freshly ground pepper and salt to taste
Grill or toast the slices of bread. Spread some of the hummus on the grilled bread. Top with pickled onions, soft-cooked eggs, a pinch of salt, freshly ground pepper and pea shoots.
Praise and enjoy!