Sunday, 16 March 2008

Hummus, Shakshuka & Baked Sweet Potato Chips

1 can cooked
   chickpeas/garbanzo beans
2 cloves garlic
1/4 cup tahini (or peanut butter
  in a pinch)
1/4 tsp ground cumin
2 tbsp lemon juice
salt, according to taste

  • Drain and rinse chickpeas and add to a high-speed food processor together with remaining ingredients and 1/4 cup lukewarm drinking water. 
  • Mix for a few minutes, until smooth. Taste and feel the consistency. 
  • Add more salt or water if desired.
  • Add a splash of olive oil for an extra rich hummus, if you like.
  • Mix for two more minutes. 
  • Cover with cling film if you are not eating it immediately.

1 tbsp olive oil
1 small yellow onion, chopped finely
2 garlic cloves, chopped finely
1/2 tsp ground cumin
2 tbsp tomato puree
1 medium sized red bell pepper, cut into pieces
1 14 oz (400 g) cans whole tomatoes
salt, according to taste
2 eggs

  • Add olive oil to a medium-sized skillet on low/medium heat. 
  • When warm, add onion, garlic and cumin, 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 or cut them up with a knife.
  • Cook for approximately 30 minutes. 
  • Taste it and add more salt if needed. 
  • Make small divots in the sauce and carefully crack the eggs into them. 
  • Cover the skillet with a lid and cook until the egg whites have set (this seems to take a really long time - in Ecuador at high altitude in any event). 

Baked Sweet Potato Chips
1 large sweet potato
1 tbsp olive oil
1/2 tsp salt

  • Preheat the oven to 400°F (200°C) and cover baking sheet with parchment paper. 
  • Cut the sweet potato extremely thin slices - but with a knife, not a food processor.
  • Place the slices in a bowl, drizzle with oil and salt and toss until they are coated. 
  • Spread slices on a baking sheets and bake for about 25 minutes or until crispy, flip them halfway through. 
  • Serve together with hummus and shakshuka.

FYI:  This makes enough for 2 people, plus a bit left over, and is surprisingly filling ¯\_(ツ)_/¯. Double the recipe (duh) for more people to enjoy -- but the you need to make 2 batches of the potato chips as only 1 sweet potato, sliced up, will fit on a cookie sheet.