10.15.2013

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!


Ingredients:

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
paprika
za'atar 
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.


16 comments:

Danielle Miller said...

I could eat this everyday - pinning and making!

Delicious Shots said...

Thank you!

Joan said...

Mm, this look so tasty! I'll give it a try!

Shelly @ Vegetarian 'Ventures said...

Hummus is also my go-to as well. I whip up a batch every weekend and just eat it with EVERYTHING during the week. Love that you used it almost as a bowl in this recipe to hold the chickpea stew.

Audrey Allure said...

That looks sooo good!

Delicious Shots said...

Thank you!

Delicious Shots said...

Isn't it the best go-to meal? Thanks for stopping by!

Delicious Shots said...

Thank you!

Michele Shanahan DeMoss said...

What a wonderful idea, looks perfect for a filling meal too.

Delicious Shots said...

Thank you!

Jeff Howard said...

I love the shot of the pita bread on top of the red and white striped kerchief. It's a very classic/modern look.

Delicious Shots said...

Thank you!

erin @ yummy supper said...

I only wish I could have hummus in my fridge at all times;) I could happily eat hummus every day and I have to say, I especially like it for breakfast. Najwa, your toppings looks awesome. Love the addition of the egg. And the homemade pita... yum!
BTW, I recently read that peeling the chickpeas can make for a wonderful texture. Have you tried it?
xoxo
E

Delicious Shots said...

Thank you Erin! Yes! I have tried that but honestly, the peel doesn't bother me, a good blender does it for me. I hope all is well with you. xox

elka said...

This was really tasty and filling. I boiled several eggs and split it 6 ways. My youngest didn't want the stew part just the hummus and I served it with carrot sticks for her. Split that many times it was a light dinner for us grown up types but hearty for the kids {my 13 yr old didn't even finish it saying she was stuffed!}

I made the chickpeas from dried and I am curious as to why you would add baking soda to the overnight soak water. I have always just soaked and then drained and then added fresh water to cook…. does the baking soda do anything special?

Delicious Shots said...

Thank you very much for trying out the recipe! The baking soda is supposed to tenderize the chick peas, resulting on a creamier hummus. A lot of people do it this way, it's a grandma not-so-secret ingredient :)

Post a Comment

Thank you for visiting and for taking the time to write a comment, they make my day!