More Hummus…with spices


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.

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.

1 Response to More Hummus…with spices

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

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