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.


  • How good does this look! Shakshuka is one of my favourite dishes! :)
  • Jenni
    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. Tack!
  • Amazing recipe... t’s one of my favorites!
  • Agnes
    Hi! Was wondering how much hummus is made with this recipe and do you think I can freeze it? Looking forward to trying it!
  • Oh my 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.
  • Lovely! Can’t wait for the updated crust recipe.
  • Kuba
    Looks delicious:)
  • Dani
    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, Dani
  • Maria B
    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!
  • 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!
  • Lisa
    Hummus and shakshuka are, in fact, a pretty common combo here in TA. Some places refer to it as hummshuka :)'s one of my favorites!
  • Els
    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!
  • 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)
  • 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.
  • Gorgeous pictures! Thanks for the post, I cannot wait to make this myself. Love Domi x
  • Johanna
    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?
  • 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! Best, Sofia
  • 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!
  • 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.
  • 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!
  • This looks great, I love your recipes, they're always of things completely new to me that taste amazing!
  • 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!
  • Chrystal
    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.
  • Hanna
    Hi! Love your pics and those plates/dishes look so beautiful! Where do you get all your lovely ceramics from? Would love to know :) Thanks, Hanna
  • 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!
  • 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
  • Kristina
    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
  • Oh I love both hummus and shakshuka - how has it never occurred to me to sat them both together?! What a fabulous idea!
  • 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!
  • Ann
    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!!!

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