More Hummus…with spices

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In Israel we call both the chickpeas (the seeds) and the paste – Hummus.

As a general rule – I’d rather cook dried chickpeas after soaking them in plenty of water for at least 12 hours than use canned ones; you can divide the cooked chickpeas into smaller portions and freeze them in ziplocks.

For this easy dish, I tossed cooked chickpeas in olive oil, lots of cumin, paprika, sumac spice, fresh minced garlic cloves, salt and black pepper – till it got crispy on the outside.

Then I added freshly squeezed lemon juice, fresh Za’atar (hyssop) leaves and served it on Pita bread topped with tahini sauce and thick Goat milk yogurt.

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About vegetarian foodesigns from the land of milk and honey

Shalom. My name is Michal and I'm Israeli. I would like to share with you my passion to vegetarian food, cooking and baking from scratch, using local ingredients (whatever I can find in the market, instead of using canned ingredients)
This entry was posted in Hummus - and more..., Middle Eastern Food, Tahini - both savory and sweet and tagged , , , , , . Bookmark the permalink.

One Response to More Hummus…with spices

  1. Oh no, lovely goat milk yogurt! YUMmy addicting addition.

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