Shakshuka Hummus and Hummus Love

Beautifully creamy hummus topped with the most amazing veggie topping. Perfect for sharing. Dip some fresh bread to scoop it all up — amazing!

This is my second post inspired by my visit to Israel, and its incredibly rich food scene.

But we can’t talk about Israeli food by giving the proper attention to one of my favourite foods ever, hummus!

As you may know, I’ve been the biggest fan of hummus for a long time. I became vegetarian as a teenager, so as you can imagine, I’ve eaten a lot of hummus over the years. It’s been a go to if there aren’t any other vegan options available.

Not that that’s an issue, as I adore its creamy nuttiness.

Especially when dolloped on fresh flatbread with a good drizzle of olive oil.

So when I was invited to Israel on a vegan food tour I was hugely excited not only to experience the incredible innovative vegan food scene out there but also the food that they are commonly known for i.e. falafel, hummus, pitta, Israeli breakfasts, tahini, shakshuka, etc.

The origin of hummus isn’t completely clear, but it’s believed that chickpeas and fava beans have been cultivated and eaten in that region for thousands of years, and Arabic cookbooks from the Middle Ages contain recipes for a chickpea purée similar to hummus.

Today, there are three main schools of hummus in Israel; Jerusalem style with lots of lemon and garlic, which is pretty punchy and absolutely delicious.

Northern style, which is all about the tahini, and the Tel Aviv version, which has hardly any chickpeas and lots of creaming tahini.

I had the pleasure of trying them all, and they were all absolutely delicious, the smoothest creamiest hummus I have ever tasted and scooped up with fluffy pittas, incredible.

The secret is the outstanding tahini, which is so mild and creamy I can eat it on its own.

I have two deliciously creamy hummus recipes for you; a herby hummus and my new favourite, shaksuka hummus!

Happy hummus day, love Niki xx

Prep time: 30

Cook time: 40

4-6 servings

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Ingredients

For the classic hummus (my version)

3 cups dried chickpeas rinsed well under cold water
1 tsp baking soda
Water

For the hummus

3 cups cooked chickpeas reserve 3 tbsp of cooked chickpeas
2 cloves garlic
1/4 cup good quality tahini
1/4 cup extra virgin olive oil
1/2 tsp cumin
4 tbsp water
Juice 2 lemon
1 Tsp sea salt

For the toppings

Paprika
Extra virgin olive oil
Herby hummus

Topping ingredients

Handful basil
Handful mint
Handful coriander
3 cloves garlic
1/2 tsp sea salt
1/4 cup extra virgin olive oil
Juice 1 lemon
Toasted pine nuts

For the shakshuka

2 tbsp olive oil
Salt and pepper
Smoked garlic powder optional
2 red or orange peppers sliced length ways
1 aubergine cut into cubes
2 tbsp olive oil
6 to matoes chopped roughly
6 spring onions roughly chopped
4 cloves garlic sliced
1 tsp cumin seeds
Pinch chilli flakes
1 tsp sea salt
Twist black pepper
Handful coriander
Optional extra add ins; olives capers

Instructions

For the classic hummus

Add the chickpeas to a bowl with the baking soda and cover with cold water. Allow to sit overnight.
Rinse the chickpeas again and add to a large pan with cold water. Bring to the boil and simmer for 30-40 minutes or until tender. Skim off any froth that rises to the surface.
When the chickpeas are tender, drain and rinse under cold water.
Add all the ingredients to a food processor or high-speed blender and blitz until very smooth (2-3 minutes).
Top with extra virgin olive oil and paprika.

For the herby topping

Add all the ingredients to a mini chopper to pestle and mortar and blitz.
Dollop on top of classic hummus with toasted pine nuts.

For the Shakshuka

Put the aubergine onto a baking tray and coat in the oil, salt and pepper. Place in a pre-heated oven on medium heat for approx 25 minutes, turning occasionally.
Char-grill the peppers on a griddle pan (high heat) for approx 15 minutes, turning frequently until nice and charred on both sides. Set aside and when they are cool, chop finely.
Pour the olive oil into the pan and add the spring onion, garlic and cumin. Fry on a medium heat until just colouring and get soft. Add the tomatoes, peppers, chilli flakes, salt and pepper. Simmer for 15-20 minutes until soft. Note, you may need to keep adding a little water if the mix is getting too dry.
Add in the roast peppers and aubergine, stir to combine and simmer of a couple of minutes.
Top with fresh coriander.

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I'd love to hear your comments…

Tania | Fit Foodie Nutter

7 years ago Reply

I totally share your love for hummus Niki! I just want to smother my face in this delicious hummus of yours. PS And I wish you could take me to Israel with you!
- Niki
  
  7 years ago Reply
  
  Hey Tania
  Ha ha I definitely relate. Hummus is the best.
  And yes, so so much amazing food there.
  Much love, Niki xx