Essentially a deconstructed hummus, with extra tahini and seasoning for a little punch. Have some fresh bread, pita or naan in hand to enjoy the tahini around the chickpeas.
Ingredients (serves 2)
14 oz chickpeas / 1can (already cooked)
If using fresh chickpeas, we recommend soaking (14oz) for 8 hours (in baking soda and water)), and then boiling in salted water for 30-45 minutes or until soft, and set aside.
Or strain liquid from 1 can of Chickpeas
Seasoning
2 Tbsp za'atar
1 Tbsp sumac
1 Tsp garam masala
1 Tsp Salt
1 Tsp Olive Oil
Tahini: Follow this recipe (double the portion) https://www.lemonpantry.com/post/lemon-tahini-sauce
Tahini, Water, Lemon/Lime, salt
Steps
Prepare the Tahini per https://www.lemonpantry.com/post/lemon-tahini-sauce, add to a small serving bowl. Do not refrigerate.
Saute the (already cooked) chickpeas by adding a skillet or pan to medium-high heat. Strain the chickpea.
Add olive oil then add chickpeas along with the garam masala and salt.
Stir until the chickpeas start browning (5 mins).
Turn off the heat, add chickpeas to the tahini
Top chickpeas with Sumac and Za'atar.
Feel free to add
herbs like chives, parsley,
olive oil, lemon
Paprika, Smoked Paprika, Aleppo Pepper or Urfa Pepper
Fresh peppers, tomatoes
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