I’m always scouting for snacks and appetizers that satisfy my family and a small crowd, and this Hummus Shakshuka Snack Bowl delivers. It starts with store-bought hummus for convenience and a saucy shakshuka made from canned petite diced tomatoes, red bell pepper, onion, garlic, parsley, warming spices, and a crumbled hard‑boiled egg on top. I serve it with baked sweet potato chips and plenty of crisp fresh vegetables. It’s colorful, nutrient-rich (canned tomatoes supply vitamin C, fiber, potassium, and the antioxidant lycopene), easy to prepare, gluten free, and genuinely delicious.
What is shakshuka? Shakshuka is a popular dish across Israel and the Middle East, believed to have roots in North Africa. The name literally means “all mixed up.” Recipes vary widely, but canned tomatoes are a common and essential ingredient. Traditional shakshuka is a vegetarian skillet of saucy tomatoes with bell peppers, onions, and warming spices like cumin. For this snack bowl I use petite diced tomatoes because they cook evenly and have a finer texture that’s often more appealing to picky eaters.
Canned tomatoes are convenient and nutritious year-round. They provide vitamin C, fiber, potassium, and lycopene, an antioxidant linked in research to potential protective benefits. A neat point: lycopene becomes more bioavailable when tomatoes are cooked, making saucy preparations especially valuable nutritionally.
For the spice profile in this shakshuka I use ground cumin, ground coriander, smoked paprika, and a pinch of red pepper flakes for heat. Adjust the amounts to match your family’s taste—add more for extra warmth or leave out the red pepper flakes for a milder bowl.
This plant-forward snack bowl comes together quickly when you start with store-bought hummus and a simple tomato-based shakshuka. Top it with a crumbled hard-boiled egg and chopped parsley, add lemon zest if you like, and serve with sweet potato chips and fresh vegetables for dipping. It’s an elegant, family-friendly option for after-school snacks, casual entertaining, or a colorful appetizer.
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 reserve 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 olive oil in a large nonstick skillet over medium heat. Add the diced onion and red bell pepper and cook, stirring frequently, until tender, about 7 minutes.
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Add the minced garlic, ground cumin, ground coriander, smoked paprika, and red pepper flakes if using. Cook, stirring often, until the spices are fragrant, about 2 minutes.
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Stir in the petite diced tomatoes, bring the mixture to a simmer, and cook, stirring occasionally, until the sauce thickens, about 7 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.
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Line a large shallow salad or serving bowl with the hummus, leaving a well in the center. Spoon the warm shakshuka into the hummus well and smooth the top. Arrange the crumbled hard‑boiled egg and chopped parsley over the shakshuka. Sprinkle lemon zest over everything if desired and serve with sweet potato chips and fresh vegetables.
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Give this snack bowl a try — it’s simple to make and full of flavor.
