I’m always looking for snacks and appetizers that satisfy family tastes and work for a small crowd, and this Hummus Shakshuka Snack Bowl delivers. It combines store-bought hummus for convenience with a quick, saucy shakshuka made from canned petite diced tomatoes, red bell pepper, onion, garlic, parsley, warming spices, and a crumbled hard‑boiled egg. I serve it with baked sweet potato chips and plenty of crisp, fresh vegetables. It’s colorful, nutrient-rich (canned tomatoes are a reliable source of vitamin C, potassium, fiber, and the antioxidant lycopene), easy to prepare, and gluten free.
What is Shakshuka? Shakshuka is a popular dish across the Middle East and North Africa; the name loosely translates to “all mixed up.” At its core it’s a simple, vegetarian skillet of saucy tomatoes with bell peppers and onions, seasoned with warming spices like cumin and paprika. For this snack bowl I use petite diced tomatoes for a smoother texture that’s often more appealing to kids and to anyone who prefers a less chunky sauce.
Canned tomatoes are convenient and nutritious year‑round. They supply vitamin C, potassium, fiber, and the antioxidant lycopene. Cooking tomatoes increases the bioavailability of lycopene, making cooked tomato products an especially valuable source.
My spice blend for this shakshuka includes ground cumin, ground coriander, smoked paprika, and a pinch of red pepper flakes if you want a bit of heat. Adjust the amounts to suit your taste—add more for extra warmth or keep it mild for kids.
This plant-based Hummus Shakshuka Snack Bowl comes together quickly with store-bought hummus and a saucy shakshuka made from canned diced tomatoes, red bell pepper, warming spices, and onion. It’s topped with a crumbled hard‑boiled egg and served with sweet potato chips and fresh veggies for dipping. It’s a great vegetarian snack option for after school or entertaining.
Hummus Shakshuka Snack Bowl with Veggies and Sweet Potato Chips
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion cut into ¼ inch dice (about 1 cup)
- 1/2 red bell pepper cut into 1/2-inch dice {slice and save other half for serving}
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- Pinch red pepper flakes optional
- One 14.5-ounce can petite diced tomatoes
- One 10-ounce container hummus
- 1 hard boiled egg crumbled
- Generous handful fresh parsley roughly chopped
- Zest of half a lemon plus more to taste, optional
Method
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Heat the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring frequently, until tender, about 7 minutes.
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Add the garlic, cumin, coriander, paprika, and red pepper flakes as desired and continue to cook, stirring often, until fragrant, about 2 minutes.
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Stir in the canned tomatoes, bring to a simmer, and cook, stirring often, until thickened, about 7 minutes. Taste and adjust seasoning. Cool slightly.
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Meanwhile, line a large, shallow salad or serving bowl with the hummus, leaving a well in the center. Spoon the warm shakshuka into the well and smooth the edges. Top with crumbled hard‑boiled egg and chopped parsley. Finish with lemon zest if desired and serve with baked sweet potato chips and fresh vegetables for dipping.
Tried this recipe?
Let us know how it was!
If you try this recipe I’d love to hear how it turned out. The combination of creamy hummus and a tangy tomato shakshuka makes a satisfying, shareable snack that’s easy to customize to your family’s preferences.
