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Vegetable centric cooking

Tag: Middle_East

Warm Israeli hummus w/ greens


Lately, I have been obsessed with eating hummus warm, as is popular throughout the greater Middle East.  I think I am shooting for a hearty baked hummus I ate in Turkey a few years ago in a stone terrine.   We also just received Jerusalemthe new Yotam Ottolenghi cookbook, with a recipe for Israeli hummus masubha — topped with warm whole chickpeas. This hummus is my simpler weekday version of the Ottolenghi recipe.  I skipped the steps of soaking overnight and serving with extra tahini.  This dish is my absolute favorite lunch with pita, caramelized onions and sauteed greens; microwaved at work, heated properly on a weekend.

Serves 2 or 3

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Chunky hummus w/ za’atar

This is a slightly lighter take on good classic hummus.  No sun-dried tomatoes, no pesto, no artichokes and basil.   Just plenty of punch from za’atar and smoked paprika.

Serves 2

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