Hummus and Eggs with Alaska Salmon Caviar | Echo Falls Seafoods

Ingredients

• 1 cup dried chickpeas soaked overnight (cooked for one hour)
• Pinch baking soda
• 2 cloves garlic peeled and crushed
• ½ cup organic tahini
• Juice of 1 lemon
• 2 teaspoons kosher salt
• 8 tablespoons butter
• 4 large eggs, cracked into small separate bowls
• 4 tablespoons sheep’s milk yogurt
• 4 tablespoons Wild Salmon Caviar
• 2 teaspoons Sumac
• 2 teaspoons Black Urfa chili
• 4 sprigs of Italian parsley, leaves picked and washed
• 4 large leaves of mint, washed and hand torn