One of my favorite posts from the In the Kitchen With column is the portobello burger by David and Luise at Green Kitchen Stories, a blog I absolutely love to visit for the visual feast and all the good recipes. David and Luise have a second beautiful cookbook out (and a brand new baby!), Green Kitchen Travels, based on recipes inspired by the year they took to travel the world. Their recipes today for Hummus, Shakshuka and Baked Sweet Potato Chips come from the Israel leg of the trip. There are three very easy (and gluten-free!) recipes in this post, so you can choose to make them all or just one. Of note, David has revealed the trick behind making very creamy hummus, which I always thought was removing the skins. Tahini is at the top of my grocery list this weekend! –Kristina
About Green Kitchen Stories: David Frenkiel and Luise Vindahl are the faces behind the hugely successful blog, Green Kitchen Stories, winner of the Saveur Best Special Diets Blog in 2013. Luise is the happy health freak with a passion for developing wheat-free and sugar-free recipes and David is the photographer and design-eye behind their work. Green Kitchen Travels is their second book. Their first book, Vegetarian Everyday: Healthy Recipes from Our Green Kitchen was released last year. You can find them on Instagram at @GKStories.
See how to make exceptionally creamy hummus after the jump!
We asked an Israeli chef how he got his hummus so creamy. He answered that he cooked the chickpeas for a very long time on a low temperature: ”The chickpeas are ready when they can stick on the wall.” Now, we don’t expect you to cover your walls in chickpeas (like we did), but it roughly takes around three hours until they are soft enough. Many recipes tell you to peel the skin off the chickpeas for an even smoother result. If you have the temper to do this, it is surely good advice. We simply remove any skin that comes off naturally and then leave the rest on. You will still end up with an exceptionally creamy hummus.
Hummus, Shakshuka and Baked Sweet Potato Chips
- 1 batch Exceptionally Creamy Hummus (recipe below)
- 1 batch Shakshuka (recipe below)
- 1 batch Baked Sweet Potato Chips (recipe below) or pita bread
- A small bunch flat leaf parsley
Spread the hummus thinly in four shallow bowls. Scoop shakshuka on top of the hummus, use a large soup spoon to carefully move the egg without crushing it. Top with fresh parsley. Serve with baked sweet potato chips or warm pita bread.
Exceptionally Creamy Hummus
We would definitely recommend trying the full recipe, using dried chickpeas. But if 24 hours soaking feels like a lifetime to you, go ahead and do the quick version. It will still taste a whole lot better and creamier than anything store-bought. And it’s cheaper!
- 1 cup / 7 oz (200 g) dried chickpeas / garbanzos OR 2 x 400 g cans cooked chickpeas / garbanzos
- 1/2 tsp baking soda (for full version only)
- 3 cloves garlic (only 2 if making the quick version)
- 1/2 cup light tahini
- 1/2 tsp ground cumin
- 4 tbsp lemon juice
- salt, according to taste
Quick version – canned chickpeas: Drain and rinse chickpeas and add to a high-speed food processor together with remaining ingredients and 1/3 cup lukewarm drinking water. Mix for a few minutes, until smooth. Taste and feel the consistency. Add more salt or water if desired, we usually end up using 1/2 cup of water in ours. At this point, you can also add a splash of olive oil for an extra rich hummus, if you prefer. Mix for two more minutes. Cover with cling film if you are not eating it immediately.
Full version – dried chickpeas: Place the chickpeas in a bowl with 2 1/2 cups (600 ml) water and stir in the baking soda. Put in the fridge and let soak for approximately 24 hours. Drain and rinse the chickpeas and place in a medium-sized sauce pan with 6 cups (1 1/2 liter) water, garlic cloves and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for almost 3 hours. Skim off any foam or skin from the chickpeas that rises to the surface. The chickpeas should feel very soft and easily smudge between your fingers when they are done. Drain, but reserve about 1 cup of the cooking water. Add the chickpeas and cooked garlic to a high-speed food processor together with remaining ingredients and 1/3 cup of the cooking water and salt. Mix for a few minutes, until smooth. Taste and feel the consistency. Add more salt or water if desired, we usually end up adding 1/2 cup of water. At this point, you can also add a splash of olive oil for an extra rich hummus, if you prefer. Mix for two more minutes. Cover with cling film if you are not eating it immediately.
It is common to add a teaspoon of harissa paste or fresh chili to this dish, but we leave it out since we also serve this to our young daughter.
- 2 tbsp olive oil
- 1 yellow onion, chopped finely
- 3 garlic cloves, chopped finely
- 1 tsp ground cumin
- 1/2 tsp harissa (optional)
- 3 tbsp tomato puree
- 1 large red bell pepper, cut into 1/2 inch (1 cm) pieces
- 2 x 14 oz (400 g) cans whole plum tomatoes of a good brand
- 4 eggs
- a handful flat leaf parsley, roughly chopped
Add olive oil to a medium-sized skillet on low/medium heat. When warm, add onion, garlic and cumin, and harissa if you are using it, and let sauté for two minutes. Add bell pepper and tomato puree and sauté for 5 minutes until softened and then add tomatoes and salt. Use the backside of a fork to mash the tomatoes (careful so they don’t splatter). Cook for approximately 30 minutes. Taste it and add more salt if needed. Make four small divots in the sauce and carefully crack the eggs into them. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set (or longer if you prefer). Top with fresh parsley.
Baked Sweet Potato Chips
These chips are quick, easy and good for scooping up lots of hummus or any dipping sauce.
- 2 medium-sized sweet potatoes
- 2 tbsp olive oil
- 1 tsp salt
Preheat the oven to 400°F (200°C) and cover 2 baking sheets with parchment paper. Cut the sweet potatoes in 1/8 inch / 4 mm thin slices. Place the slices in a bowl, drizzle with oil and salt and toss until they are coated. Spread them out on the baking sheets and bake for about 25 minutes or until crispy, flip them half way through. Serve together with hummus and shakshuka.
Why David and Luise love this recipe: It is practically impossible to visit Tel Aviv, Israel, and not fall in love with their food. The warm shakshukas and melt-on-your-tongue creamy hummus dishes in Tel Aviv completely blew our minds on a recent trip there. But even better was how they combine those two dishes into one. In the Middle East, hummus is often spread thinly over a plate and then topped with a warm dish. This way you get a little bit of both in every bite. The flavourful and chunky tomato and red pepper dish Shakshuka is a great companion to a smooth hummus. In Israel, they eat this for breakfast but in our home it serves much better as lunch. Most people have this with a few pita breads on the side, to scoop up all the deliciousness with. Here we have made the whole dish gluten-free and serve it with home baked sweet potato chips.