You’ve had hummus, you might have already had shakshuka – stewed tomatoes topped with an egg. Put them together and what you get is a spiced up sauce tamed by the creaminess of a white bean-garbanzo hummus. Get ready for a new favorite!
Shakshuka Hummus Bowls With Soft Boiled Eggs
Adapted slightly from David Lebovitz
2 tablespoons olive oil
1 onion, diced
3-6 cloves garlic, smashed
1/4 – 1/2 teaspoon chili flakes (depending on desired heat level)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon crushed caraway or fennel seeds
1 teaspoon cumin
1/2 teaspoon turmeric
two 400-gram cans of crushed tomatoes
2 tablespoons tomato paste
2 teaspoons coconut syrup or honey
1 teaspoon apple cider vinegar
Heat the olive oil in a large sauté pan over medium high heat. Add the onion and garlic and cook until fragrant and onions are becoming translucent. Stir in the chili flakes, salt, pepper, and spices.
Reduce the heat to medium and add the tomatoes, tomato paste, coconut syrup, and vinegar. Cover pan part way with a lid and let simmer for about 10 to 12 minutes, or until the sauce has thickened.
White Bean & Garbanzo Hummus
3-4 garlic cloves, smashed
1 cup canned butter beans or white beans, drained
1 cup canned garbanzos, drained and 1/4 cup liquid reserved
1/4 cup tahini
generous 1/4 cup olive oil
juice from half a lemon
1 teaspoon cumin (optional)
1 teaspoon sea salt
In a food processor, process the garlic and beans. Add the tahini, olive oil, lemon juice, and cumin (if using) in a food processor. Process until smooth, stop to scrape down sides, then process for several more seconds. Add reserved bean water, salt, and black pepper. Process for about two minutes until hummus is very smooth.
Divide hummus among 4-6 individual bowls. Spoon shakshuka atop hummus and top with soft-boiled eggs, more beans, and parsley. Add a drizzle of olive oil and avocado too!