Hummus Shakshuka
A brilliant fusion of creamy homemade-style hummus and spiced tomato shakshuka, perfect for scooping up with warm pita bread.
Ingredients
- •2 cans chickpeas (15 oz each), rinsed and drained
- •3 tablespoons tahini
- •2 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •3 tablespoons extra-virgin olive oil, divided
- •2 tablespoons cold water
- •Salt to taste
- •1 medium yellow onion, finely chopped
- •1 red bell pepper, diced
- •3 cloves garlic, sliced
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground coriander
- •1 can (28 oz) crushed or whole peeled tomatoes
- •4 large eggs
- •1/4 cup chopped fresh parsley
- •1 tablespoon za'atar
Instructions
- 1
In a food processor, blend half of the drained chickpeas with the tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, cold water, and a pinch of salt until exceptionally smooth and creamy to form the base hummus.
- 2
Spread the creamy hummus in a thick layer across the bottom of a large, wide skillet or shallow baking dish, creating a slight raised border along the edges.
- 3
Heat the remaining 2 tablespoons of olive oil in a separate skillet over medium heat, then add the chopped onion and diced bell pepper, sautéing for about 8 minutes until softened and translucent.
- 4
Stir in the sliced garlic, ground cumin, smoked paprika, and ground coriander, cooking for another minute until fragrant.
- 5
Pour in the crushed tomatoes and bring the mixture to a gentle simmer, breaking up any large chunks with a wooden spoon, and season with salt to taste.
- 6
Simmer the sauce uncovered for about 10 to 12 minutes until it thickens slightly and the flavors meld together.
- 7
Using a large spoon, make four small wells in the simmering tomato sauce and carefully crack an egg into each well.
- 8
Cover the skillet with a lid and cook on low heat for 5 to 7 minutes, or until the egg whites are set to your liking while the yolks remain runny.
- 9
Remove from heat, scatter the remaining whole chickpeas over the top, and garnish generously with chopped fresh parsley and za'atar before serving warm.
💡 Chef tips
- Use store-bought high-quality hummus to cut down the preparation time to under 10 minutes.
- Serve immediately with plenty of warm pita bread or crusty artisanal bread to scoop up the rich tomato and hummus layers.
- Leftover shakshuka sauce can be stored in an airtight container in the refrigerator for up to 3 days, though eggs are best added fresh when reheating.
✅ How it should turn out
The finished dish should feature warm, spiced tomato sauce with perfectly poached eggs nestled over a velvety, comforting layer of creamy hummus, smelling richly of cumin and garlic.