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?!?”.


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.


  • 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!
  • 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!
  • Oh my goodness. Your pictures are wonderful. That Shakshuka looks ridiculous. I'll be trying this recipe for sure. Thank you for sharing!
  • 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.
  • Hi this looks delicious - just wondering what does the baking soda actually do in cooking the chickpeas ?
  • 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.
  • 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!
  • 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!
  • 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.
  • 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.
  • Karen
    Sounds amazing I'm doing this for tea tonight. Thank you
  • This looks beyond yummy and the pictures are stunning. Thanks so much for sharing.
  • This sounds delicious and I love that you swapped out the pita with sweet potato chips!
  • 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! :)
  • 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.
  • Or
    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!) :)
    • 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. /D
  • 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!
    • 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! /David
      • 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. :)
  • 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?
  • 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.
  • 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?!?!?!
  • The photos are fabulous !!!
  • Stunning pictures! I live in Israel and sometimes take for granted how godo the food is here. THanks for the reminder :)
  • I've never thought of serving shakshuka over hummus. I'm really intrigued by this combo, gonna have to try asap!
  • Katka
    The food looks abd sounds great. But do you know that neither of these foods are israeli?
    • 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. /David
      • Deana
        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.
  • 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.
  • 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!
  • Matilda
    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 :) /Matilda
  • Gorgeous pictures:)the food scene here is indeed incredible and I especially love that vegetables are used in such an innovative way here.

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