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Hummus with Chickpea Stew

If you asked me, what is that one thing I could never live without, I would answer, hummus. You will alway find hummus in my fridge. With it, I can put together a nice healthy meal in no time. It’s not just a dip, you can top it with many things, fava beans, chickpeas stew, falafel, meats, you can really dress it up. By the way, “hummus” is the Arabic word for chickpea, with that said, there is no hummus without chickpeas 😉

This recipe is perfect for brunch on a lazy Sunday, a truly stick-to-your-ribs type of meal. Basically it’s a classic hummus bi tahini (tahini is a sesame paste, really easy to find) topped with chickpea stew, za’atar, paprika, olive oil and hard-boiled eggs. What can possibly make this better? Oh right, freshly baked pita. Sahten!

For the hummus: 
2 cups cooked chickpeas 
½ cup tahini
  cup fresh lemon juice 
2 garlic cloves, coarsely chopped
4 tbsp olive oil
¼ cup water (from boiled chickpeas) 
1 tsp cumin
salt to taste
If you are cooking your own chickpeas, soak them in water with 1 tbsp of baking soda, over night. Next day, boil them until tender. If using canned chickpeas, drain them well and place them in a medium saucepan, add enough water to cover and boil them for 5 minutes. Drain the chickpeas reserving 1/4 cup of water. Place all the ingredients in a blender or food processor and puree until smooth, taste for seasoning. 
Find pita recipe HERE:
For the chickpea stew:
1 cup of cooked chickpeas
1/4 cup chopped onion
1 garlic clove
2 tbsp tomato paste
1/2 tsp ground cumin
salt and pepper to taste
chopped parsley 
1/3 cup water
2 tbsp olive oil
In a pot, heat the olive oil and add the onions, cook for 2 minutes then add the garlic and cook for 3 minutes more. Add the tomato paste and cook stirring for 2 minutes then add the chickpeas, water, cumin, salt and pepper. Cover the pot and let it simmer for 10 minutes. With a potato masher, lightly crush the chickpeas, leaving some chickpeas whole.  Add the parsley and adjust seasoning if needed.
To assemble:
2 Hard or soft boiled eggs, cut in half
good olive oil
Spread the hummus in a serving plate then add the chickpea stew on top. Arrange the eggs and sprinkle with za’atar and paprika. Give it a good drizzle of olive oil.

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