Click here to printZa'atar Eggplant Chips with Artichoke Cashew Hummus
Middle Eastern cuisine is very close to my heart, and Za'atar spice sits on my kitchen bench next to the salt and pepper as I always seem to be using it in my cooking. It's amazing to sprinkle on roast vegetables, salads or even on top of proteins and dips! Therre is something about it's beautiful flavour and colourings that make it hard to ignore! Once you make this spice mix you will be hooked!
These are one of my favourite snacks, a small bite of Middle Eastern heaven with a delicious spin on hummus which will have your guests reaching for more. Perfect as a side dish or just on it's own as a snack, this chip and dip combo is a must try!
Serves 2-4
ingredients
Eggplant Chips
- 2 large eggplants
- ¼ cup dry thyme leaves
- 2 tbsp toasted sesame seeds
- 1 tbsp sumac
- ½ tsp salt flakes
- 2-3 tbsp Coconut Oil
Artichoke & Cashew Hummus
- 400g tin chickpeas (drained and rinsed)
- 200g artichoke hearts (tinned or jarred)
- ¼ cup Really Raw Cashews
- 2 tbsp tahini
- 2 cloves garlic
- 3 tbsp olive oil
- ½ tsp cumin
- 1 tbsp Yacon Syrup
- ½ tsp salt flakes
- pinch ground black pepper
method
- Step 1 :For the eggplant chips, begin by first cutting the eggplants into long chip size pieces and place onto a lined oven tray.
- Step 2 :In a mortar and pestle begin by adding the thyme leaves, sumac and salt and bash until smooth. Add in the sesame seeds and mix with a spoon until combined.
- Step 3 :Sprinkle the zataar spice over the chips and rub over the loving earth coconut oil before placing them into the oven for 25-30 minutes, turning them with a spoon half way
- Step 4 :For the artichoke cashew hummus place all hummus ingredients into a food processor and blender and blitz until smooth, adding more oil as needed. Sprinkle with extra za'atar spice before serving.
- Step 6 :To serve, place Za'atar Chips on a plate and serve with some hummus and lemon wedges. Delicious!
Article printed from Loving Earth: https://lovingearth.net/