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Mediterranean style hummus https://www.metro.ca/userfiles/image/recipes/houmous-mediterraneenne-12099.jpg PT20M PT20M PT40M
Pita chips :Preheat oven to 350F and line a baking sheet with a silicone mat or parchment paper.Using a knife or scissors, cut the mini pita breads in 2.In a large bowl, combine oil, garlic powder and zaatar. Season with salt and pepper.Place the pita breads in the bowl and mix well to coat them with the oil and spice mixture.Place the pita breads on the baking sheet and bake for 20 minutes or until golden and crispy.Hummus and toppings :Place chickpeas, tahini, water, lemon juice, garlic and salt in a food processor. Blend until smooth. Taste and adjust seasoning if necessary.Pour hummus into a serving dish and add toppings.Serve with pita chips.Source : Marie-Ève Caplette
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Pita chips: 1 bag (200 g) mini pita breads 1 tablespoon (15 mL) camelina oil 1 teaspoon (5 mL) garlic powder 1 tablespoon (15 mL) Jordanian zaatar seasoning Hummus: 1 can (540 mL) canned chickpeas, rinsed and drained 1/4 cup (60 mL) tahini 1/4 cup (60 mL) water 1/3 cup (80 mL) lemon juice (about 2 squeezed lemons) 2 cloves garlic, peeled 1/2 teaspoon (2,5 mL) salt Topping: 1/2 cup (125 mL) cherry tomatoes, halved 2 Lebanese cucumbers, diced 1/2 small red onion, chopped 2 tablespoons (30 mL) kalamata olives, sliced Irresistibles 1 tablespoon (15 mL) camelina oil Zaatar, to taste
Mediterranean style hummus

Mediterranean style hummus

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4 Votes
4
Entrées - Accompagnements
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Pita chips:
  • 1 bag
    (200 g)
    mini pita breads
  • 1 tablespoon
    (15 mL)
    camelina oil
  • 1 teaspoon
    (5 mL)
    garlic powder
  • 1 tablespoon
    (15 mL)
    Jordanian zaatar seasoning

  • Hummus:
  • 1 can
    (540 mL)
    canned chickpeas, rinsed and drained
  • 1/4 cup
    (60 mL)
    tahini
  • 1/4 cup
    (60 mL)
    water
  • 1/3 cup
    (80 mL)
    lemon juice (about 2 squeezed lemons)
  • 2
    cloves garlic, peeled
  • 1/2 teaspoon
    (2,5 mL)
    salt

  • Topping:
  • 1/2 cup
    (125 mL)
    cherry tomatoes, halved
  • 2
    Lebanese cucumbers, diced
  • 1/2
    small red onion, chopped
  • 2 tablespoons
    (30 mL)
    kalamata olives, sliced Irresistibles
  • 1 tablespoon
    (15 mL)
    camelina oil Zaatar, to taste
Imprimer ma sélection

Preparation

Pita chips :

Preheat oven to 350F and line a baking sheet with a silicone mat or parchment paper.

Using a knife or scissors, cut the mini pita breads in 2.

In a large bowl, combine oil, garlic powder and zaatar. Season with salt and pepper.

Place the pita breads in the bowl and mix well to coat them with the oil and spice mixture.

Place the pita breads on the baking sheet and bake for 20 minutes or until golden and crispy.

Hummus and toppings :

Place chickpeas, tahini, water, lemon juice, garlic and salt in a food processor. Blend until smooth. Taste and adjust seasoning if necessary.

Pour hummus into a serving dish and add toppings.

Serve with pita chips.

Source : Marie-Ève Caplette

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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