Shakshuka Hummus with Spelt Flatbread
There's something especially satisfying about whipping up your own hummus. Finding your perfect flavour and texture takes a little time, but we think this recipe hits the spot.
Provided by Niki Webster, founder of Rebel Recipes, this smooth and creamy hummus is topped with shakshuka-style Mediterranean veg, charred to perfection, with a side of cracked and crispy spelt flatbreads for dipping.
- 1 aubergine, cut into 2cm cubes
- 4 tbsp olive oil
- 1/4 tsp smoked garlic powder (optional)
- 2 red or orange peppers, de-seeded and sliced lengthways
- 6 spring onions, roughly chopped
- 4 garlic cloves, sliced
- 1 tsp cumin seeds
- 6 tomatoes, roughly chopped
- a pinch of dried chilli flakes
- 2 tbsp chopped olives, optional
- 1 tbsp capers, optional
- a handful of coriander
- sea salt flakes and freshly ground black pepper
For the hummus:
- 300g canned chickpeas
- 2 garlic cloves, peeled
- 2 tablespoons tahini
- 3 tablespoons extra virgin olive oil, plus extra to drizzle
- 1/2 tsp cumin seeds
- juice of 1-2 lemons
- smoked paprika, to sprinkle
For the flatbread:
Making the hummus:
Add the chickpeas (reserving 3 tablespoons), garlic, tahini, olive oil, cumin, lemon juice, a pinch of salt and 4 tablespoons of water to a food processor or blender, and blitz until very smooth and creamy (2-3 minutes). Top with extra virgin olive oil and a sprinkle of paprika.
Preparing the shakshuka veg:
Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Put the aubergine into a roasting tray and add 2 tablespoons of the olive oil and, if using, the garlic powder. Season with salt and pepper. Toss well to coat. Roast in the oven for approximately 25 minutes, turning occasionally until soft.
Preheat a griddle pan over a high heat. When hot, add the peppers and char for about 15 minutes, turning frequently until nicely charred on both sides. Remove and set aside, and when they are cool chop quite finely.
Pour the remaining 2 tablespoons of olive oil into a frying pan and add the spring onions, garlic and cumin. Fry over a medium heat for 3-4 minutes, until the spring onions are just starting to colour and get soft. Add the tomatoes and chilli flakes, and season with salt and pepper.
Simmer for 15-20 minutes until the tomatoes have broken down (note - you may need to keep adding a little water if the mix looks as though it is getting too dry). Add in the roast peppers and aubergine, stir to combine and simmer for a couple more minutes.
If using, stir in the olives and capers, and top with fresh coriander.
Making the flatbreads:
In a large bowl, combine the flour, baking powder, and a pinch of salt. Now add in the yoghurt and 75ml of water, mix thoroughly to combine and then transfer to a floured surface. Knead for a few minutes until you get a rough but springy dough. Pop it back in the bowl for 15 minutes.
Preheat a griddle pan or frying pan over a medium heat. Divide the dough into four portions, then roll one out on a floured surface to a 20cm round. Pop it on the griddle pan and allow to cook and char a little on one side, then flip to cook the other side. Repeat. Keep the flatbreads warm on a plate, covered with a tea towel.
Finally, spread the hummus onto a large platter and top with the shakshuka, reserved chickpeas and a little extra coriander, ready to scoop up with the flatbreads!