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Shakshuka hummus and hummus love
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Skakshuka 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!
Course Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Aubergines, Chickpeas, Hummus, Peppers, Shakshuka, Tomatoes
Prep Time 30 minutes
Cook Time 40 minutes
Author Niki Webster

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.

Notes

4-6 servings