Wednesday, June 5, 2013

Hummus and Shakshouka

I will share two recipes from Middle East. Hummus is an ancient food which is common in Middle East, Turkey, North Africa and Morocco. In recent years it became popular in Western cultures as well.

Shakshouka is an appetizer which is common in Tunisia, Libya, Algeria and Morocco. It includes eggs in original recipe, but I do not prefer using it. This version of shakshuka is more similar to French dish Ratatouille.

Note: This recipe is for 2 to 3 servings.


For the Hummus

  • 2 cups of boiled chickpeas 
  • 1/4 cup of olive oil
  • 4 cloves of garlic
  • 4 tablespoons tahini
  • 1 dessertspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon red flare pepper
  • Parsley to decorate

For the Shakshouka

  • 1 eggplant
  • 1 potato
  • 1 squash
  • 1 tomato
  • 3 small bell or jalapeno peppers
  • Vegetable or sunflower oil
  • Salt


To make hummus I have used canned chickpeas, but I normally prefer dry chickpeas. If you will use dry chickpeas, you need to keep them in water for one and then boil for 30 minutes to one hour.
Put chickpeas, garlic and cumin into a food processor and crush them until it is soft.

Take it to a large bowl and add olive oil and tahini, and mix. Lastly add salt and pepper and decorate it with parsley or fresh dill.

To make the shakshouka chop all vegetables in small pieces like cubes. 

Put oil in a pan and fry them in this order; potato, squash, eggplants, peppers and tomato. After frying, take them on a paper towel and wait 5 minutes to drain the excess oil. 

Put all of them in a case, in this order; eggplants, squash and potato, peppers and tomato.

You can serve it with yogurt if you want.


No comments: