Another version of the hummus is with eggs. My husband informed me that sometimes this is how his family makes hummus. It is very easy and tasty.
You may cut this in pizza-like slices and place between bread slices as a sandwich. That’s exactly what we did when we had extra hummus leftover and wanted a quick dinner. We placed one or two slices of the eggs with hummus between bread slices with the tomato and parsley garnishes. The homemade, pickled small peppers (home preserved) which came all the way from Turkey with me last summer are perfect match for such a sandwich. We placed the pickled small peppers in the sandwich. A small bowl of yogurt would also be a great complement to this. It was one of the most delicious meals I had ever eaten.
1-2 cups hummus
2 tbsp olive oil
½ tsp salt
¼ tsp ground black pepper
¼ tsp paprika or cayenne pepper
1 tomato for garnishing (cut in 8 piece wedges)
2-3 leaves of parsley for garnishing
Heat 1 tbsp olive oil. Beat eggs in a large bowl. Add salt and black pepper and beat vigorously. Pour the eggs in the hot oil and do not tamper until the eggs cook. Take the omelet and place in a large round plate. Spread the hummus on the eggs starting from the center of the eggs towards the outer. You may cover all the eggs, however for picturing purposes I left the sides of the eggs exposed. Either way is fine.
Drizzle the one tbsp olive oil on top of the hummus. Sprinkle some paprika or cayenne pepper. Place the parsley leaves at the center and decorate with tomato wedges around the plate. Serve at room temperature.
Note: Last week, I accidentally posted this recipe for a time period of less than 15 hours. For those of you who already read it, sorry for the repetition!