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Shakshuka Hummus

Jhuls @ The Not So Creative Cook

You know that I have an undying love for hummus, right? No?

I thought I have confessed it several times. Hmmm… well, now I am telling you again. If you haven’t met hummus yet, it is a Middle-Eastern dip made with chickpeas, tahini (a condiment made with toasted sesame seeds), lemon, olive oil and salt.

Hummus is so versatile that you can add more ingredients if you prefer like cumin, paprika, and so much more. The options are endless. You can even top it with shakshuka. Yes, you got it right. Shakshuka is something I discovered years after I started blogging and I immediately marked it as my favorite.

Shakshuka is a vegetable-based dish with poached eggs and other ingredients like bell peppers and tomatoes (canned or fresh). Of course, you can also have your own twist.

Having both hummus and shakshuka in one dish is so exciting for me as I love them both.

First thing – you have to make hummus.

Next – you have to make shakshuka which takes about 20 minutes or a little more. While making shakshuka, keep hummus in the fridge to develop flavor. You can even make this a night before. In making shakshuka, I used whole plum peeled tomatoes. I mashed them, but not too much coz I like them chunky. You can use canned chopped tomatoes, too. Now, when shakshuka is cooked, you can take the hummus out from the fridge and time to enjoy.

The hummus is so smooth and delicious. The shakshuka turned out to be chunky and I really loved it. I enjoyed this yummy dish with homemade pita bread.

I am taking this at Fiesta Friday #218 with our lovely co-hosts, Ginger and Chef Juliana. 😀 Thanks as well to Angie. x

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Shakshuka Hummus

Smooth and delicious hummus topped with chunky shakshuka - so perfect for hummus and shakshuka lovers. This can be enjoyed with warm pita bread, but this is good on its own.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the Hummus:

  • 1 15-ounce can chickpeas
  • 3 cloves garlic
  • 1/3 - 1/2 cup tahini
  • 2 tbsp fresh lemon juice
  • Salt to taste
  • 1-2 tbsp extra virgin olive oil

For the Shakshuka:

  • 2 tbsp olive oil
  • ¼ cup onion chopped
  • ½ cup red bellpepper chopped
  • 1 tbsp smoked paprika
  • 1-2 tsp harissa paste
  • 14.5 ounce can whole plum peeled tomatoes
  • Salt & pepper to taste
  • 3-4 eggs

To serve:

  • Olive oil
  • Roughly chopped parsley
  • Pita bread
  • Lemon

Instructions

For the Hummus:

  1. Place the chickpeas and its water in a heatproof bowl.

  2. Add the garlic cloves and microwave for 4-5 minutes. Let cool.

  3. In a food processor or blender, add in the microwaved and cooled chickpeas with garlic along with lemon juice, salt and tahini. While the food processor/blender is mixing, add olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.

  4. Transfer to container and place in the fridge to thicken up and develop flavor.

  5. Meanwhile, we can now make the shakshuka:

For the Shakshuka:

  1. In a skillet over medium-high heat, add olive oil.

  2. Add onions and bell peppers. Cook for 5 minutes.

  3. Add smoked paprika and harissa paste.

  4. Add whole peeled plum tomatoes. Let simmer for 5 minutes and “mash” the tomatoes. 

  5. Simmer again for 10-15minutes over low heat or until reduced. 

    Note: you can do a taste test before creating indents for the eggs. 

  6. Create well/indents for each egg.

  7. Pour one egg on each indent. 

  8. Cover the skillet and cook eggs until egg whites are set. 

  9. Season with salt & pepper. 

To serve:

  1. Take a portion of hummus to your plate.

  2. Scoop out shakshuka (make sure not to break the yolk – not pretty) and place on top of hummus. 

  3. Garnish with fresh parsley and add more olive oil and lemon if desired

  4. Enjoy with warm pita bread. 

Recipe Notes

You can skip using whole plum peeled tomatoes and use can chopped tomatoes instead. Using fire-roasted canned chopped tomatoes would be lovely, too. 

You can make the hummus ahead of time and leave in the fridge overnight. 

If you don't like grainy hummus, you can remove their skins. You can check this link and see how. 

 

I am also sharing this at

Delicious Dishes Recipe Party | Cook Once Eat Twice | Cook Blog Share | Recipe of the Week | Happiness is Homemade | What’s for Dinner? | What’d You Do This Weekend? | Melt in your Mouth Monday | Mix it up Monday | Totally Terrific Tuesday | The Recipe Round-Up |

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