Go Back
Print

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.