In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and pepper.

Process the mixture until it becomes a smooth paste. If the hummus is too thick, add water, a tablespoon at a time, and blend until you reach your desired consistency.

Taste the hummus and adjust the seasoning with more salt, pepper, or lemon juice if needed.

Transfer the homemade hummus to a bowl and drizzle with a bit of olive oil. Set aside.

Heat the Circulon Style 21cm pan over medium heat and add the olive oil.

Crack the eggs into a small bowl, being careful not to break the yolks.

Once the pan is heated, gently slide the eggs into the pan, keeping them separate.

Reduce the heat to low and cover the pan with a lid. Allow the eggs to cook for about 3-4 minutes for sunny-side-up eggs or to your preferred yolk consistency.

While the eggs are cooking, scoop a generous portion of your homemade hummus onto a plate.

Carefully transfer the cooked eggs onto the plate next to the hummus.

Season the eggs with a pinch of salt and pepper to taste.

If desired, garnish with fresh herbs like parsley or chives for an extra touch of flavor.

Serve your Homemade Hummus & Eggs Breakfast immediately, and enjoy the delightful combination of creamy, homemade hummus and perfectly cooked eggs, all prepared effortlessly in your Circulon Style 21cm pan.