In 10-inch skillet, heat oil on medium. Add pepper, onion, paprika and ¼ teaspoon salt; cook 6 to 8 minutes or until tender, stirring. Cool slightly, then stir in cucumber, walnuts and parsley.

In deep 10-inch skillet, heat vinegar and 1 inch cold water to simmering on medium. Crack egg into small cup. Gently swirl water in circle and place egg into water; stir water to gather whites around yolk. Cook 3 to 5 minutes or until whites are set but yolk is still runny.

Meanwhile, spread hummus in shallow bowl; top with vegetable mixture, creating indentation in center. When egg is cooked, remove with slotted spoon and blot dry on paper towel before placing in indentation. Garnish with pinch paprika. Serve immediately with pita.

For the homemade hummus: In 4-quart saucepan, place dried chickpeas and baking soda; add enough cold water to cover by 2 inches. Let soak overnight.

Drain (do not rinse); return to pot along with enough cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to med.; simmer 1 hour or until chickpeas are soft and skins have loosened.

In food processor, pulse garlic, fresh lemon juice, salt and ground cumin until chopped. Add tahini (sesame paste) and ⅓ cup water; pulse until smooth. Drain cooked chickpeas and add to tahini mixture; process until smooth, stopping and stirring occasionally. Store in airtight container in refrigerator up to 2 weeks.