© 2014 Green Kitchen Stories Hummus_shakshuka

Hummus + Shakshuka + Design*Sponge

We spent a week in Tel Aviv, Israel, only days after we had sent our book to print. The food scene was beyond incredible with lots of options for vegetarians. But as much as we enjoyed eating our way through the city, it was also painful to realize that it was too late to fit some Israeli dishes into the book. So when Design*Sponge recently asked us for a travel recipe that didn’t make it into the book, we were more than happy to share this creamy hummus topped with shakshuka. In Israel, they often eat Shakshuka for breakfast but in our home it serves much better as lunch. Or a light dinner. Especially when paired with hummus. We tried hummus with quite a few different toppings (roasted eggplant was another favorite) on our trip, I am not sure if we had Shakshuka paired with hummus but it should be an official combination because they taste aaa-mazing together! We asked an Israeli chef how he got his hummus so exceptionally creamy and have used his advice to create our own perfect hummus. Most people eat this with a few pita breads on the side, to scoop up all the deliciousness with. Here we are offering a gluten-free option and serve it with home baked sweet potato chips.

I know that it’s common among food writers to claim that every recipe they produce is one of their favorites, but this truly is something that we have been eating two times a week for the past month. The combination of a creamy hummus base topped with sweet, flavorful and tangy shakshuka is something that I simply can’t get tired of. Elsa, on the other hand, has started to question my sanity: “Dad. Hummus. Again?!?”.

Hummus_shakshuka_2 Hummus_shakshuka_3 Hummus_shakshuka_4

Whether it’s for a single lunch or eight times a month, I just can’t recommended this combination of dishes enough. We originally created these recipe for Design*Sponge!

Exceptionally Creamy Hummus

We would definitely recommend trying the full recipe, using dried chickpeas. But if 24 hours soaking feels like a lifetime to you, go ahead and do the quick version. It will still taste a whole lot better and creamier than anything store-bought. And it’s cheaper!

  •  1 cup / 7 oz (200 g) dried chickpeas / garbanzos OR 2 x 400 g cans cooked chickpeas / garbanzos
  • 1/2 tsp baking soda (for full version only)
  • 3 cloves garlic (only 2 if making the quick version)
  • salt
  • 1/2 cup light tahini
  • 1/2 tsp ground cumin
  • 4 tbsp lemon juice
  • salt, according to taste

Quick version – canned chickpeas: Drain and rinse chickpeas and add to a high-speed food processor together with remaining ingredients and 1/3 cup lukewarm drinking water. Mix for a few minutes, until smooth. Taste and feel the consistency. Add more salt or water if desired, we usually end up using 1/2 cup of water in ours. At this point, you can also add a splash of olive oil for an extra rich hummus, if you prefer. Mix for two more minutes. Cover with cling film if you are not eating it immediately.

Full version – dried chickpeas: Place the chickpeas in a bowl with 2 1/2 cups (600 ml) water and stir in the baking soda. Put in the fridge and let soak for approximately 24 hours. Drain and rinse the chickpeas and place in a medium-sized sauce pan with 6 cups (1 1/2 liter) water, garlic cloves and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for almost 3 hours. Skim off any foam or skin from the chickpeas that rises to the surface. The chickpeas should feel very soft and easily smudge between your fingers when they are done. Drain, but reserve about 1 cup of the cooking water. Add the chickpeas and cooked garlic to a high-speed food processor together with remaining ingredients and 1/3 cup of the cooking water and salt. Mix for a few minutes, until smooth. Taste and feel the consistency. Add more salt or water if desired, we usually end up adding 1/2 cup of water. At this point, you can also add a splash of olive oil for an extra rich hummus, if you prefer. Mix for two more minutes. Cover with cling film if you are not eating it immediately.


It is common to add a teaspoon of harissa paste or fresh chili to this dish, but we leave it out since we also serve this to our young daughter.

2 tbsp olive oil
1 yellow onion, chopped finely
3 garlic cloves, chopped finely
1 tsp ground cumin
1/2 tsp harissa (optional)
3 tbsp tomato puree
1 large red bell pepper, cut into 1/2 inch (1 cm) pieces
2 x 14 oz (400 g) cans whole plum tomatoes of a good brand
4 eggs
a handful flat leaf parsley, roughly chopped
Add olive oil to a medium-sized skillet on low/medium heat. When warm, add onion, garlic and cumin, and harissa if you are using it, and let sauté for two minutes. Add bell pepper and tomato puree and sauté for 5 minutes until softened and then add tomatoes and salt. Use the backside of a fork to mash the tomatoes (careful so they don’t splatter). Cook for approximately 30 minutes. Taste it and add more salt if needed. Make four small divots in the sauce and carefully crack the eggs into them. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set (or longer if you prefer). Top with fresh parsley.


Baked Sweet Potato Chips

These chips are quick, easy and good for scooping up lots of hummus or any dipping sauce.

2 medium-sized sweet potatoes
2 tbsp olive oil
1 tsp salt

Preheat the oven to 400°F (200°C) and cover 2 baking sheets with parchment paper. Cut the sweet potatoes in 1/8 inch / 4 mm thin slices. Place the slices in a bowl, drizzle with oil and salt and toss until they are coated. Spread them out on the baking sheets and bake for about 25 minutes or until crispy, flip them half way through. Serve together with hummus and shakshuka.


  1. Posted 4 Oct ’14 at 20:48 | #

    Gorgeous pictures:)the food scene here is indeed incredible and I especially love that vegetables are used in such an innovative way here.

  2. Matilda
    Posted 4 Oct ’14 at 20:57 | #

    Jag ser verkligen fram emot att prova detta recept! Har aldrig kommenterat tidigare, men ni är min absoluta favoritblogg! :D
    Hummus med shakshuka är en av mina favoriträtter. Om ni inte har varit på Reggev, en hummusrestaurant på söder, ringvägen 145, kan jag verkligen rekomendera er att gå dit. De gör grymt god hummus :) https://www.facebook.com/ReggevHummus

  3. Posted 4 Oct ’14 at 20:58 | #

    Looks absolutely delicious – sweet potatoes and hummus are my favourites!

  4. Posted 5 Oct ’14 at 00:58 | #

    I adore shakshuka, but the idea of serving it over hummus never even crossed my mind! This sounds more than fantastic and now I’m certain I must make this ASAP! Thank you, thank you, thank you!

  5. Posted 5 Oct ’14 at 03:37 | #

    I’ve been making my own version of this ever since I saw the pic on your instagram. Glad to finally see the “official” gkstories recipe.

  6. Katka
    Posted 5 Oct ’14 at 07:21 | #

    The food looks abd sounds great. But do you know that neither of these foods are israeli?

    • Posted 6 Oct ’14 at 23:45 | #

      Hi Katka, Yes we have been told earlier that shakshuka isn’t Israeli. The debate on what food that originates from which country is always complicated and we’d rather not get tangled into it. We tried lots of shakshuka and hummus dishes in Israel and loved it. Even if they are not originally Israeli.

      • Deana
        Posted 29 Jan ’15 at 18:25 | #

        Perhaps adjust the content then to reflect the fact that shakshuka and hummus are generally Middle Eastern cuisine rather than Israeli. That would be the most diplomatic thing to do I guess? Middle Eastern food is VERY political, you can’t get away from it I’m afraid. Just a heads up for any other “Israeli food” posts.

  7. Posted 5 Oct ’14 at 09:29 | #

    I’ve never thought of serving shakshuka over hummus. I’m really intrigued by this combo, gonna have to try asap!

  8. Posted 5 Oct ’14 at 14:47 | #

    Stunning pictures! I live in Israel and sometimes take for granted how godo the food is here. THanks for the reminder :)

  9. Posted 5 Oct ’14 at 20:46 | #

    The photos are fabulous !!!

  10. Posted 5 Oct ’14 at 21:12 | #

    these photos are absolutely stunning– and two of my favorite foods, combined into one! i never thought of having hummus and shakshuka together on one plate though, that is genius. isn’t the food in israel outstanding?!?!?!

  11. Posted 5 Oct ’14 at 21:15 | #

    Hej! I just discovered your blog and am blown away by the recipes and the amazing photos (which are good enough to eat). I’ve been a vegetarian for twenty years now and have been looking to move my kitchen skills up a level or two – and your site has so much more than I could have ever hoped for. Thank you so much. Mari.

  12. Posted 5 Oct ’14 at 21:27 | #

    Loving this giant bowl of colour! Yum!

  13. Posted 6 Oct ’14 at 10:02 | #

    Hey guys, that Israel trip was fully deserved! I bet you had a few very busy weeks previously. Israelian food is very tasty by the way, I ate it a lot in Krakau, where they have a whole area with Israelian resto’s (the Jewish quarter).

    Anyway, will your book be on Amazon as well?

    • Posted 6 Oct ’14 at 23:31 | #

      Hi Angela, yes our book is on Amazon. Just search for Green Kitchen Travels.

  14. Posted 6 Oct ’14 at 10:10 | #

    I ceriously can’t get enough of Persian cooking at the moment. So delicious! What brand of tahini do you use? The ones I use are usually much thicker than the one in your photo. Or have you thinned it out with liquid? The food looks amazing!

    • Posted 6 Oct ’14 at 23:30 | #

      Hej Ann-Louise, It’s true that most tahini that you find in Sweden are a bit darker and thicker. We often use those in our regular cooking (Kund Markatta for example). But for making hummus, we have found that you need a light tahini to achieve the perfect creaminess. We brought a jar with us home from Israel but have also found a few light tahini brands in shops here in Stockholm. Al Wadi is a Lebanese brand tahini sold on Coop. Good luck!

      • Posted 14 Oct ’14 at 20:15 | #

        Thanks for the tips! I usually use Kung Markatta’s but am keep on trying the lighter brand you mentioned. Good luck with your Australian travel plans. :)

  15. Or
    Posted 6 Oct ’14 at 22:37 | #

    Hey, I’m also Israeli, and I have to say we do not eat hummus for breakfast! ;) I’ve also never thought of combining hummus with shakshuka, and after being so used to eating it with pitta, it’s always weird reading recepies of hummus out of its context. But I guess it could be an interesting combinaron (just not for breakfast!) :)

    • Posted 6 Oct ’14 at 23:24 | #

      Hi Or. We meant that Shakshuka often is served as a breakfast in Israel, not hummus. Sorry if we were unclear about that. And what we found so inspiring with the Israeli way of serving hummus was that it often was topped with vegetables (or meat) instead of just being a dipping sauce. Perhaps the idea of using Shakshuka as a topping is our own creation, but it definitely is delicious.

  16. Posted 6 Oct ’14 at 22:43 | #

    I had a full dinner planned out to make tonight but one look at this and I have to change our plans! The dish looks both so homey and comforting yet light. A perfect combination.

  17. Posted 6 Oct ’14 at 22:59 | #

    You guys. I can’t even.
    I am mad in love with Israeli food, and pairing two delicious staples into a creamy mess to scoop up with baked potatoes sounds like the best idea ever. I think my office lunches for the week are pretty much sorted (though I understand Elsa, I could have this all week long!) <3

    It's gonna be my birthday soon and I have your book first on my wishlist. I can't wait to get it! :)

  18. Posted 6 Oct ’14 at 23:04 | #

    This sounds delicious and I love that you swapped out the pita with sweet potato chips!

  19. Posted 6 Oct ’14 at 23:09 | #

    This looks beyond yummy and the pictures are stunning.
    Thanks so much for sharing.

  20. Karen
    Posted 6 Oct ’14 at 23:39 | #

    Sounds amazing I’m doing this for tea tonight. Thank you

  21. Posted 7 Oct ’14 at 02:02 | #

    This looks and sounds glorious!! I grew up on both hummus and shaksuka and Israel is on my bucket list to visit! I love that you paired the 2 together..I can only imagine how creamy and indulgent it is.

  22. Posted 7 Oct ’14 at 03:23 | #

    For the sake of accuracy, Shakshouka and Hummus are not Israeli dishes.

    Shakshouka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisine.
    Hummus is a Lebanese dish, served since the times of the Caliphs in the region.

  23. Posted 7 Oct ’14 at 03:31 | #

    Viva la creamy hummus! I can’t get enough of a creamy hummus as well–I prefer eating it with a smooth when its like that. I always use fresh chickpeas and have wondered why it’s not as creamy as others who use canned. THANK YOU, now that I know the trick of baking soda I will be making this once a week!

  24. Posted 7 Oct ’14 at 06:24 | #

    I’m not a food historian, but I believe that shakshuka was brought from Tunisia and Libya to Israel in the 1950s during a wave of immigration. Anyway,I’ve been hooked on the stuff every since I went to Dr. Shakshuka in Jaffa. Now I’ve made this dish a million times…with feta, without cheese, with jalapeños, with kale and standard. And never, ever did I think to combine it with hummus. It’s brilliant! I know what I’ll be making for brunch this weekend. Congrats on the book. Mine should be coming any day now and I can’t wait!

  25. Posted 7 Oct ’14 at 09:05 | #

    Hej! Underbara recept på min typ av vardagsmat. Jag är en svenska som bor i Israel och jag länkar till ert recept på min blogg idag. Jag lånade även en bild från er, givetvis med photo credit till er – säg till om ni inte tycker att det är ok så tar jag bort den.

  26. Posted 7 Oct ’14 at 09:26 | #

    Hi this looks delicious – just wondering what does the baking soda actually do in cooking the chickpeas ?

  27. Posted 7 Oct ’14 at 10:00 | #

    Oh yeah, I can see how you would be eating this twice a week. This is mouthwatering and I will certainly be making it soon! I’m not a purist so I of course love the combination of hummus and shakshuka and the idea of topping with roasted eggplant.

  28. Posted 7 Oct ’14 at 15:37 | #

    Oh my goodness. Your pictures are wonderful. That Shakshuka looks ridiculous. I’ll be trying this recipe for sure. Thank you for sharing!

  29. Posted 7 Oct ’14 at 16:13 | #

    Like Or, I am Israeli as well, and I have actually often drizzled tahini (a base ingredient in hummus) on my breakfast shakshuka. It goes especially well with eggplant shakshuka, which is my personal favourite kind of shakshuka. Thanks for drawing attention to my country’s beautiful cuisine!

  30. Posted 7 Oct ’14 at 16:39 | #

    I made Shakshuka last night for dinner and, following your idea, I combined it with hummus too. I don’t know about it being traditional but it is certainly delicious. This recipe also has the added bonus that it is both nutritious and uses inexpensive and easy to get ingredients!

  31. Ann
    Posted 7 Oct ’14 at 17:31 | #

    YUMMMM!!! The food scene in Tel Aviv is indeed AMAZING!! World-class restaurants!! This looks delicious as always! Can’t wait to try tonight!! Thanks!!!

  32. Posted 7 Oct ’14 at 18:52 | #

    Your recipes are so inspiring! I never would have thought of having shashuka over hummus! I am in love with the photos and the recipe. Thank you, guys!

  33. Posted 7 Oct ’14 at 22:25 | #

    Oh I love both hummus and shakshuka – how has it never occurred to me to sat them both together?! What a fabulous idea!

  34. Kristina
    Posted 8 Oct ’14 at 12:52 | #

    This recipe sounds delicious! I am making pita bread right now and was looking for a easy hummus recipe. Yours is perfect. May I ask if you know how long the hummus can be stored in the fridge? Kristina

  35. Posted 8 Oct ’14 at 14:41 | #

    Your pictures are so delicious!!! And the combination is new to me – I loooove spiced tomato sauce, and hummus, but never had it like that. I am sure that my daughter (2 yrs old) will like that as well. Thank you for all the inspiration! <3

  36. Posted 8 Oct ’14 at 19:21 | #

    Of course you’ve taken Shakshuka to a whole new level. Love the idea of putting it on top of creamy hummus. And then served with the sweet potato. Just brilliant. Heading over now to get the rest of the recipes!

  37. Hanna
    Posted 9 Oct ’14 at 14:28 | #

    Hi! Love your pics and those plates/dishes look so beautiful! Where do you get all your lovely ceramics from? Would love to know :)


  38. Chrystal
    Posted 10 Oct ’14 at 11:19 | #

    Hey guys!!! I absolutely loooove your recipes. I saw first your book, and even I love to eat meat, but I want ti reduce it a little bit and I have some friends which eat vegetarian. And sometimes it’s hard to find creative and yummy dishes. Then I readed your blog, and I’m still busy with reading all of your fantastic recipes.

    Just one remark to your Hummus recipe: I love Hummus, and I make it quite often in summer. Almost the same way you prepare it. But I use canned cheickpeas and i peel them! It’s worth the effort, as it gets sooiii smooth. And my hubby said that it’s better for the belly. So he has some “problems” when I don’t peel them.

  39. Posted 10 Oct ’14 at 15:54 | #

    I’ve also been hooked on baked eggs with tomato and peppers lately! I had never thought about combining it with hummus, though. What a great idea. I already love a recipe that bakes hummus with goat cheese and bruschetta topping, so this just makes sense. Thanks for the great tip!

  40. Posted 11 Oct ’14 at 04:21 | #

    This looks great, I love your recipes, they’re always of things completely new to me that taste amazing!

  41. Posted 11 Oct ’14 at 12:57 | #

    YUM! All of these flavours works so well together and I agree it works much better as a lunch or a dinner. Breakfast for dinner has always been a favourite of mine!

  42. Posted 11 Oct ’14 at 19:25 | #

    I can’t believe how beautiful this looks! It’s teasing me so bad right now. :D And I’ve never tried shakshuka before, but now I’m intrigued.

  43. Posted 12 Oct ’14 at 13:26 | #

    Congrats on being on Design*Sponge! Major.
    This might just be the most gorgeous bowl of Shakshuka I’ve ever come across! You never cease to inspire me. Definitely making this soon.
    Also, I have to say how much I’ve loved your new book. It’s gorgeous, inspiring, thoughtful, and delicious. Thank you. P.S. I’m going to make the moussaka tomorrow. Can’t wait to have a bite!

  44. Posted 12 Oct ’14 at 18:15 | #

    I had the exact same experience when I was in Tel Aviv in June. Fell completely in love with Shakshuka and cant wait to try it with hummus. A quick question – have you tried making the hummus warm or would you always serve it cold?

    Thank you for always being such a source for inspiration!


  45. Johanna
    Posted 12 Oct ’14 at 21:47 | #

    I tried to make baked sweet potato chips following your recipe but I failed. I made enough slices to cover three baking sheets so you could say I had three shots of making it, but still all the chips ended up having a mushy texture. I tried to keep them in the oven for a longer period of time but this just made them burnt. I placed the baking sheets in the middle of the oven at all times.
    Do you have any idea what I might have done wrong?

  46. Posted 13 Oct ’14 at 09:11 | #

    Gorgeous pictures! Thanks for the post, I cannot wait to make this myself.

    Love Domi x


  47. Posted 13 Oct ’14 at 17:09 | #

    Oh wow!! This literally made me swoon a bit. I adore hummus and shakshuka…never thought of putting them together before! I can’t wait to get your cookbook I am sure it is full of so much inspiration.

  48. Posted 13 Oct ’14 at 17:14 | #

    Wow! guys you are so inspiring! especially that you are a family and always cook together, this recipe is great, i am personally obsessed with hummus!Recently started to be a vegetarian and cooking dishes from the blog all the time)

  49. Els
    Posted 13 Oct ’14 at 20:33 | #

    This was absolutely great :). Ate it already 3 times this week, 2 times when I was cooking with or for friends.
    I did once the longer hummus version but I won’t do it often I think… though it was delicious.
    Also never thought about combining hummus and shakshuka, so thank you!

  50. Lisa
    Posted 15 Oct ’14 at 02:07 | #

    Hummus and shakshuka are, in fact, a pretty common combo here in TA. Some places refer to it as hummshuka :) ..it’s one of my favorites!

  51. Posted 19 Oct ’14 at 21:57 | #

    Hi David and Luise,

    I was wondering: is there a big difference between cooking the garlic with the chickpeas and using raw garlic as you do in the quick version? Because I’m not a big garlic lover, but if cooking makes the garlic taste less intense I will definitely try it!

    Thank you in advance!

  52. Maria B
    Posted 23 Oct ’14 at 23:01 | #

    Just wanted to say THANK YOU. I just got your book, which has been an amazing inspiration. It is next to my bed, I get to read it and inspire myself for the next day and cook colorful wonders. I also just tried this recipe, is GENIUS! I made the long cooked chickpeas hummus, SO CREAMY! Thank you for the gift and the love is in both your book and here! happy Thursday!

  53. Dani
    Posted 25 Oct ’14 at 14:29 | #

    Hi! I am doing the full version and I am cooking the chickpeas at the momeny, I could not find light tahini, only dark one. How much do you think this will impact the final result?

    Thank you so much,

    Best wishes,


  54. Kuba
    Posted 20 Nov ’14 at 20:13 | #

    Looks delicious:)

  55. Posted 20 Nov ’14 at 23:26 | #

    Lovely! Can’t wait for the updated crust recipe.

  56. Posted 30 Nov ’14 at 23:04 | #

    GAWD this was fabulous!

    Made the hummus–long version.
    Made the Shakshuka–using a box of crushed tomatoes (that was all I had).
    Nestled the eggs for eight minutes.

    Really, really good.

    Really, really nourishing.

    And a little more filling than I thought it would be, but that might be just because I was overly generous with the portions. But I couldn’t help myself.

    To the person wondering about the cooking the garlic with the garbanzos: simmering the garlic for the three hours gave it a lovely mellow taste. I was surprised at how much more it was like an infusion than an ingredient, if you know what I mean. You might want to try it.

  57. Agnes
    Posted 20 Dec ’14 at 14:54 | #

    Was wondering how much hummus is made with this recipe and do you think I can freeze it?
    Looking forward to trying it!

  58. Posted 27 Dec ’14 at 15:00 | #

    Amazing recipe… t’s one of my favorites!

  59. Jenni
    Posted 19 Jan ’15 at 17:11 | #

    Hej! Im wondering what kind of food processor you use for example making the hummus? What brand is it? I have tried 3 brands and all have broken when I have been making nut butter/spreads because its quite heavy for the motor to process it.

  60. Posted 3 Sep ’15 at 09:22 | #

    How good does this look! Shakshuka is one of my favourite dishes! :)

  61. Chiara
    Posted 17 Jun ’16 at 11:05 | #

    Hi. I tried making the recipe before, but it didn’t seem quite right. It’s always hard to know why a recipe doesn’t always work, since I always have to make changes due to food allergies. Maybe it’s because I did something wrong with the quantities. If you say: 400 g cans cooked chickpeas is this a can of chickpeas that weighs 400 g including the fluids (before it’s drained) or do you mean 400 g of actual chickpeas (without any fluids)?
    I hope you can help me, thank you :)

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