pumpkin humshuka

Happy Halloween! This year I went as a recluse, aka I’m in my pajamas on the couch watching Gilmore Girls at 7:30.  In other more exciting news, I’m going home to Florida at the end of the week and couldn’t be more excited to see my friends and family and get a short respite from the chilly weather. I’ve been feeling a bit under the weather and craving warm comfort foods. Shakshuka is one of my all time favorite dishes, especially with warm, fluffy pita for dipping. Maybe next year I will dress up as warm, fluffy pita. I’ve got a bit of a hummsession (that’s a hummus obsession) as you all know, which is why this humshuka (that’s shakshuka on top of hummus) is my new favorite meal.

 I went with a shortcut hummus this time using canned chickpeas since there was already enough going on with the shakshuka making. Don’t worry, it’s still better than anything you’ll buy in the store.

 

Smoky Pumpkin Hummus

1 15-oz. can chickpeas, drained and rinsed

1 c. pumpkin puree

1/4 c. tahini

2 garlic cloves, grated

juice of 1 lemon

1 tbsp. honey

1 tbsp. smoked paprika

1/4 c. to 1/3 c. olive oil

salt and pepper to taste

 

Place all ingredients except olive oil in a high speed blender or food processor. Turn on and slowly drizzle in the olive oil while the motor is running. Blend until smooth, about 3 minutes. Season with salt and pepper to taste.

 

Shakshuka

3 tbsp. olive oil

1 yellow onion, thinly sliced

kosher salt

3 garlic cloves, grated

1 tsp. ground cayenne (omit if you are spice averse)

1/4 tsp. smoked paprika

1 tbsp. cumin

black pepper

1 tbsp. tomato paste

1 28-oz. can chopped tomatoes

3 to 4 eggs

2 tbsp. pepitas

 

In a large skillet, heat the olive oil over medium heat and sauté the onions with a pinch of salt until translucent, 5 to 7 minutes. Add the garlic and spices, along with another pinch of salt and black pepper, and cook for 2 more minutes. Add the tomato paste and tomatoes and bring to a simmer. Create a well for each egg in the tomato sauce, and crack in your eggs. Season each egg with salt and pepper. Keep simmering the sauce until the whites are cooked and the yolk is still a bit runny. You can cover the skillet for a few minutes if you like your eggs more cooked. Garnish with pepitas. To serve, spoon some egg and sauce over a plate of hummus with all the pita for dipping.

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