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1
Place the dried chickpeas in a large glass or plastic bowl and cover with at least 6 cups of cool water. Leave on the counter top for at least 12 hours or over night.
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2
Drain and place the soaked chickpeas in a large stock pot and cover with 8-10 cups of water. There should be at least 3-inches of water above the chickpeas.
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3
Turn the heat down to medium-low and simmer, uncovered, for 35-45 minutes. You should be able to mash the chickpeas with your fingers when they're ready. Turn the heat off and set aside to cool to room temperature.
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4
Once cooled, drain the chickpeas SAVING AT LEAST A HALF CUP OF COOKING LIQUID! Make sure to drain the chickpeas as well as possible to be sure that you get a nice thick hummus.
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5
Place the chickpeas in a food processor. Process until a thick paste forms, about a minute of two adding a bit of the liquid that the chickpeas cooked in to loosen it up a bit.
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6
Add the garlic clove and process again until smooth.
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7
Add the sesame paste, lemon juice, cumin and salt and process again on high. If the hummus is too thick, slowly stream in a little of the chickpea cooking liquid to loosen it up. You may not need to add any liquid at all.
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8
Taste for seasoning and adjust with salt and lemon juice.
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9
For the tahina sauce: In a medium sized bowl, whisk together the sesame paste, water, garlic, lemon juice and a healthy pinch of salt. Keep on whisking, it will come together!
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10
For the everything bagel spice: In a small bowl, combine the poppy seeds, toasted sesame seeds, garlic flakes, onion flakes, and maldon or coarse salt.
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11
For the soft boiled eggs: Bring a pot of water to a rolling boil. Slowly lower in the eggs and immediately set a timer for 6 1/2 minutes. Prepare an ice bath for the eggs. As soon as the timer goes off, transfer the eggs to the ice bath. Allow them to cool for at least 3 minutes before peeling. Peel carefully.
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12
To plate: Using a large spoon, plate the hummus on each serving dish, making a well in the middle of the hummus with nice sides. Pour in some of the tahina sauce. Gently lay the eggs onto each plate. Drizzle a decent amount of olive oil around the plate. Season with a dash of paprika... for prettiness. Then garnish the egg and surrounding area with the toasted pine nuts and everything bagel spice. Enjoy!
