Hummus Shakshuka

Hummus Shakshuka

This one is genuinely special. We stumbled onto Hummus Shakshuka when we were trying to make a brunch that felt a bit more exciting than the usual, and honestly it's become one of our all-time favourites. The idea is simple: a rich, spiced tomato and pepper sauce bubbling away on top of a thick layer of creamy homemade hummus. It sounds a bit wild but trust us on this one, the hummus melts into the sauce and creates something silky and deeply satisfying that you just can't get any other way. It's got that smoky, tangy warmth from the peppers and spices, the creaminess from the chickpeas, and it looks absolutely stunning on the table. Make it this weekend, you won't regret it.

Cook: 35 min
Serves 2

Before You Start

  • Powerful blender
  • High-sided ovenproof frying pan
  • Large serving spoon

Ingredients

  • 1 x 400g can of chickpeas, drained and rinsed
  • 3 heaped tbsp creamy tahini
  • 3 roasted garlic cloves
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • Dash of warm water
  • good pinch salt
  • 1 red onion
  • 3 cloves garlic
  • 2 red peppers
  • 2 tsp sweet paprika
  • 400g good quality chopped tomatoes
  • 1 heaped tbsp rose harissa paste
  • 1 tsp soft brown sugar
  • olive oil
  • Salt & pepper
  • ½ block of silken tofu
  • 1 tbsp Nooch
  • Buttered sourdough toast
  • 1 tbsp parsley
  • 1 tbsp dill
  • pinch of chilli flakes
  • good quality olive oil
  • pepper

Method

1

Make the hummus

  • Place all of the hummus ingredients into a powerful blender and blend until smooth. 
    Prepare the ingredients
  • Peel and roughly slice the onion.
  • Peel and dice the garlic.
  • Thinly slice the red peppers.
2

Make the base

  • Warm the olive oil in a high sided ovenproof frying pan over a medium heat.
  • Add the sliced onion, garlic and a pinch of salt, mix well and cook for 5-10 minutes until soft.
  • At this point, add the sliced peppers, mix well and cook for another 5 minutes until they begin to soften.
  • Mix through the paprika and cook for another couple of minutes before adding the chopped tomatoes, rose harissa and brown sugar.
  • Reduce the heat and leave to simmer until thick and delicious.
3

While the shakshuka cooks, prepare the tofu egg

  • Drain the tofu and add to a powerful blender, along with the nooch.
  • Blend until smooth and creamy.
  • Add a very small pinch of turmeric here as an optional choice for colour.
4

Finish the shakshuka

  • Once the sauce is reduced, taste and season with salt and pepper.
  • Make 2 small wells on top of the sauce and spoon the tofu mixture into them.
  • Finish under the grill for 5-10 minutes or until the tofu mixture becomes firm.
5

Assemble the bowls

  • Spoon the hummus into two bowls and smooth over with a spoon.
  • Use a large serving spoon to add some tomato mixture and a tofu egg on top of each hummus bowl.
    Time to serve
  • Toast the bread and butter with plant-based butter.
  • Finely slice the herbs.
  • Remove the shakshuka from the oven and drizzle in olive oil.
  • Sprinkle with the chopped parsley, dill, chilli flakes and pepper.
  • Serve with the toast.

Tips & Variations

  • Use a good blender for the hummus: We can't stress this enough. A powerful blender gives you that ultra-smooth, almost whipped texture that makes the base really luxurious. A hand blender will do the job but the result won't be quite as silky.
  • Spice it your way: We love a bit of smoked paprika and cumin in the sauce, but if you want more heat just add a pinch of chilli flakes when you're softening the onions. Ian always sneaks a bit more in.
  • Serve it straight from the pan: This dish is at its best when it's piping hot and bubbling. Get some good crusty bread or warm flatbreads on the table before you bring it over, because you'll want to get stuck in straight away.

Why This Works

The trick here is the hummus base. Instead of just serving hummus on the side, you're cooking it into the dish, and it thickens the sauce, adds a nutty richness, and makes the whole thing feel really indulgent without being heavy. What really makes this sing is getting your onions and peppers properly soft and sweet before you add the tomatoes. Don't rush that stage, it's worth every minute.