Hummus Breakfast Bowl

Ingredients

Lemon Parsley Hummus

• ½ cup tahini
• ½ cup freshly squeezed lime juice
• ¼ cup extra-virgin olive oil
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp cayenne
• 1 29-oz. can chickpeas, drained and rinsed
• 3 Tbsp finely chopped parsley
• 5 Tbsp cold water

Hummus Breakfast Bowl Assembly

• 4 large eggs
• 2 cups kale, roughly chopped with ribs removed (I prefer Tuscan kale)
• 1 tsp olive oil
• 1 tsp lemon juice
• 4 slices crispy bacon, crumbled
• 4 Tbsp crumbled feta cheese
• 1 avocado, peeled, pitted, and sliced
• Lemon wedges, for garnish

Instructions

Lemon Parsley Hummus

• Put tahini and lemon juice in a food processor and blend for about 2 minutes, until tahini is nice and creamy.
• Add extra-virgin olive oil, salt, pepper, and cayenne to food processor and blend to combine.
• Add chickpeas to food processor and process for another 2 minutes until smooth.
• Mix in parsley and then add in cold water and blend until hummus is creamy.

Hummus Breakfast Bowl Assembly

• For soft-boiled eggs: Bring a large pot of water to a boil. Carefully drop eggs into the pot and bring water back to a boil. Let eggs boil for 6-7 minutes. Immediately drain and place eggs in a bowl of ice cold water (to stop them from cooking more. Peel eggs and slice in half.
• For kale: Place kale in a large bowl along with olive oil and lemon juice. Using your hands, gently massage kale for 2-3 minutes to soften.
• Divide hummus between four bowls. Top each with sliced eggs, kale, crumbled bacon, crumbled feta cheese, and sliced avocado. Add lemon wedge for garnish.

Notes

• If you don’t want to make your own hummus, you can use store-bought hummus.