Hummus and Eggs with Alaska Salmon Caviar

Drain the chickpeas and place into about a 3 quart straight sided sauce pot. Cover with water so it comes up about 2 to 3 inches over the chickpeas, add a tiny pinch of baking soda and over high heat bring to a boil. Reduce the heat to medium, cover and cook until chickpeas are fall-apart tender, about 1 hour.

When done, strain the chickpeas, reserving the cooking liquid. Transfer, the chickpeas to the bowl of a food processor, add half cup of cooking liquid, garlic cloves, tahini, all the salt, and lemon juice. Process together until very smooth, at least for 5 minutes. I like my hummus very smooth, so I puree for as long as it takes to get that smooth texture, adding more cooking liquid if need tasting several times throughout to make sure it is seasoned enough. As it sits, hummus tightens so if it seems a too loose at first, don’t worry and check again in about 15 minutes. I bet it will be perfect.

When ready to enjoy this dish, take a big kitchen spoonful of hummus and place it on the bottom of a soup bowl. With one hand turn the bowl counterclockwise while spreading the humus with a spoon inside of the bowl clockwise. It takes a bit of practice but practice itself is the fun part. You are doing this to create a well for the cooked egg to nestle into.

Place a nonstick pan, add two tablespoons of butter into it and over high flame cook the butter until it just begins to foam starts to turn slightly golden around the edges, about 2 minutes. Slide the egg into the pan, reduce the heat to medium and cook so the egg white cooks completely and browns around the edges while yolk is still runny. When done, carefully slide the egg into the middle of the bowl with hummus, spoon a little brown butter over from the pan, then spoon a tablespoon of yogurt all around. Follow with salmon roe, then sumac and urfa. Finish by tossing few parsley leaves on top and some torn mint. Repeat the process with the other eggs and enjoy.