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Hummus, Poached Eggs, Roasted Chickpeas & Tomato Bowl (Vegetarian, Gluten, Grain Free & Low Carb) In A round bowl that is placed on a wooden cutting board and beige linnen napkin served with Bread. Shown from front.
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Hummus, Poached Eggs, Roasted Chickpeas & Tomato Bowl (Vegetarian, Gluten, Grain Free & Low Carb)

This bowl with creamy hummus, tender and delicate poached eggs, crunchy roasted chickpeas and a mix of warm baked and fresh cold tomatoes is a delicious, flavorful and nutritious dish that is great to make for brunch or lunch.
Course Brunch, Lunch
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Nutritious, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 bowl

Ingredients

  • 3 dl Hummus (see note 1 for homemade hummus recipes)
  • 2 Eggs (preferably fresh)
  • 1 tbsp Vinegar (optional)
  • 4 tbsp Greek or Turkish Yogurt
  • Paprika powder
  • 15-20 Mixed cherry tomatoes
  • 2-3 tbsp Roasted Chickpeas (see note 2 for homemade roasted chickpeas)
  • Cilantro, to top
  • Gluten free bread (optional)
  • Sea salt
  • Olive oil

Instructions

  • Start by making the roasted chickpeas, preferably in advance/the day before.
  • Prepare the hummus, unless using store bought.
  • Preheat a pan over medium heat with some olive oil or preheat the oven/air fryer to 200/170 degrees Celsius.
  • Add half of the cherry tomatoes to the pan and fry for 5-8 minutes, stirring every now and then, until they are soft and tender. If using the oven, place the cherry tomatoes in an oven safe dish, sprinkle with some olive oil and sea salt. Bake for 15-20 minutes in the oven or 10-15 minutes in the air fryer. Stir halfway.
  • Slice the remaining cherry tomatoes in half.
  • Bring water to a boil in a medium sized pot together with the vingear (if using).
  • I cook one egg at a time. Start by cracking one egg into a small bowl.
  • When the water starts to boil, lower the heat and wait until the water just simmers.
  • Using a whisk or a wooden spoon create a swirl in the water.
  • Gently slip the egg into the simmering water. Let it cook for 2-4 minutes, depending on how runny you prefer your eggs.
  • Remove the egg with slotted spoon and drain well.
  • Repeat with the remaining eggs.
  • Assembly the bowl by spreading hummus at the bottom of two plates.
  • Add one poached egg to each bowl, followed by the Greek/Turkish yogurt on the side and sprinkle with paprika powder on top.
  • Top with fresh and baked/fried tomatoes, roasted chickpeas and cilantro. Serve with fresh bread (optional).

Notes

Note 1: You can make this classic hummus or try a White Bean Hummus or why not this Miso Hummus.
Note 2: This recipe is the one I used for my roasted chickpeas.