I normally make Hummus with canned chickpeas, but lately I’ve been preferring the dried chickpeas you can find at the Turkish groceries. They feel so nice when you run your fingers through them, and make delightful clink-clink noises as you pour them from one container into another. I’ve found there’s an extra step to making Hummus when you use canned vs dried chickpeas – if you don’t boil the dried chickpeas beforehand, they end up tasting grassy instead of creamy.
- a 16 oz can of chickpeas or 1 cup of dried chickpeas
- 1 tbsp olive oil
- 2 tbsp tahini (or more, to taste)
- juice from 1/2 lemon
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 3 tbsp water (usually I reserve some chickpea liquid from the can or from soaking the dried chickpeas)
- salt to taste
- optional: sun dried tomatoes, habanero peppers, smoked serrano chili peppers, dried mint, sunflower seeds, pine nuts, or parsley, etc. either as a topping or blended with the chickpeas
- If using the dried chickpeas, make sure you soak them for 4-6 hours in advance. Then, boil them for about an hour. If using the canned chickpeas, skip this step.
- Blend all the ingredients into a smooth and fluffy paste. Add more water if it’s too thick.
- Serve with a swirl of olive oil on top.
Shakshouka is a completely vegetarian Middle Eastern dish made of tomotoes, peppers, onions, and spices served with poached eggs (lots of protien!) and bread. It’s a great breakfast or brunch dish. Serve this over a bed of Hummus for an extra creamy protein kick.
- 5 – 6 diced tomatoes (if you’re using Roma tomatoes, I’d do twice as many)
- 1 diced green bell pepper
- 1 diced red bell pepper
- 3 minced cloves of garlic
- 1 diced medium onion
- 1 avocado (optional)
- 2 tbsp. olive oil (can add more if you see fit)
- 1 can of vegetable broth
- 4 eggs (1 egg per serving)
- 1/2 tsp. paprika (mild spiciness)
- 1.5 tsp. cumin
- 1.5 tsp. coriander
- 1/4 tsp. chili powder
- 1/2 tsp. black pepper
- 1/2 tsp. salt
For a spicier dish:
- Up to 3 tsp. paprika (really spicy; for spicy, do 2 tsp.)
- 1 jalapeno
- Saute garlic and spices in olive oil.
- Add onion and bell peppers to the pan. Cook until the onions are somewhat soft.
- Add tomatoes and vegetable broth. Cook for about 20 minutes; you want it to be a thick sauce.
- Crack eggs directly into the sauce to poach them (I made small indents in my sauce for them). Cover the pan while they’re cooking. You can decide how set you would like the yolks to be, but make sure not to overcook the eggs!
- Serve into shallow bowls accompanied by lots of bread (baguettes or pita are great!)
- Garnish with cilantro and slices of avocado (if using).