For my bowl, I selected the #3 roasted cauliflower, and accompanying that, I ordered the field greens and radish salad and a hot mint tea. The helpful staff were able to point me in the right direction to what would be both gluten and dairy-free.īecause I was visiting after work to grab dinner before catching a performance at the Kennedy Center, I ordered multiple dishes so as to sample around the menu. Of those, there are six options to choose from, many being completely vegan, and only one contains gluten: the winter greens bowl. Unfortunately, Little Sesame doesn’t have a gluten-free option on hand (I definitely recommend these gluten- and dairy-free pitas if they are looking for suggestions), so gluten-free diners should stick with the hummus bowls and request crudite instead of pita. The two main entree categories on hand are the hummus bowls and pita sandwiches. With a fun and inviting space and focus on real, artfully prepared ingredients, the restaurant is a refreshing break from the mold of my usual go-to bowl places around the city.Įnticed by rave reviews and an intriguing menu, I was excited to see how Little Sesame would measure up compared to some particularly impressive experiences I’ve had lately. Located in the bustling Golden Triangle neighborhood (in the former home of Veloce, may it rest in peace), Little Sesame brings a decidedly different take on the current fast-casual bowl craze. Top each bowl with a jammy egg, cilantro, feta, sesame seeds, and serve with warm pita or flatbread.If you are a hummus-lover, this review is especially for you, because DC’s Little Sesame elevates the middle eastern spread from a grocery-aisle staple to the star of the show. Ladle in a large scoop or two of shakshuka. Time to layer your hummus bowl! Start by spreading a generous portion of hummus into each bowl, leaving a well in the middle. After a few minutes, they are ready to be peeled and sliced in half. Once the timer goes off, remove the eggs into an ice cold water bath. Once boiling, carefully add in the eggs, turn down to a simmer, and set the timer for 6 minutes. This is also a great time to make your jammy eggs. As you puree, stream in 1/3 cup ice cold water (more or less) until hummus is smooth and reached your desired consistency. While shakshuka is cooking, let's make the hummus! Pour chickpeas, olive oil, garlic, lemon juice, tahini, salt and pepper into a food processor or high speed blender. Stir and cook for 10 minutes, or until tomatoes have thickened. Pour in one 15-ounce can of diced tomatoes, tomato paste, paprika, cumin, salt, and pepper. Pour in diced onion and pepper, and cook for 5-6 minutes. Serve it up with some warm flatbread or pita (again, you can make homemade if you’re going big, but store-bought is MORE than fine).ĭrizzle 2 tablespoons of olive oil in a large skillet over medium heat. Last, you layer your hummus bowl with the homemade shakshuka, a jammy egg (if desired), and a generous sprinkle of herbs and feta. The whole thing takes all of 15 minutes to put together, and is honestly pretty hands off. Then, you cook up a small-batch shakshuka using a few veggies, diced tomatoes, and some warming spices. I make mine from scratch using canned chickpeas and a few pantry staples, but you can easily swap store-bought if you’re looking to save a little time. You start with a simple garlic and lemon hummus. It’s been such a fun way to spice up dinner time and makes the perfect little “date night in” (with a big glass of wine, of course!) Topping them with roasted veggies, pickles, jammy eggs, and most recently, SHAKSHUKA! So those nights when we’re really craving a creamy, loaded bowl of hummus and warm pita, I’ve been whipping them up for us at home. Nate and I love our local hummus shop in DC, Little Sesame, but with a baby at home, it makes it a liiittle harder to get out for date nights. Especially on nights when I’m feeling super lazy and just don’t feel like putting effort into cooking.Īt the same time, we’ve recently become VERY into making our own “hummus bowls” for fun weekend dinners. Not just because it’s totally delicious – but also because it’s just so darn easy to make. Clearly this combination was meant to be!Įver since I posted this Easy Shakshuka with Avocado last year, it’s become a monthly staple in our house. ![]() I’m combining two of my very favorite things today and I couldn’t be more excited to share it with y’all!
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