This Asparagus Fattoush is proof that you can use whatever is in season or what you have on hand to make this beloved middle eastern salad. It is so fresh and the perfect addition to your Memorial Day Mediterranean Mezze Table. Along with some other …
Month: May 2020
Say hello to this tahini ranch dressing slathered over romaine salad! Not sure about anyone else here, but more recently in quarantine, I have been leaning into some fresh greens. It could be because of all those borek, comforting rice dishes and middle eastern cookies….but …
I know. When you read the title of this recipe “Hummus Bi Ajeen” it may leave some confusion. Let me explain. Hummus in Arabic means chickpea. So, when we refer to anything with chickpeas we call it hummus, even though it may not have tahini etc., of the well known “hummus” dip. I get it, mind blown! And, “bi ajeen” translates to “with bread.” There you have it this dish is “chickpeas with bread.”
These chickpeas are blended with fresh peppers, tomato, onion and other spices to create a delicious paste that is baked on the bread. This is a vegan rift on one of the most viewed recipes on Three Teas Kitchen, Lahm Bi Ajeen (which translated in English to “meat with bread”). These days, COVID era 2020, we are relying on our pantry a little more. And, the humble chickpea is really making its mark – it’s literally is a blank canvas to take on any flavor profile. Also, it is nice to have a naturally vegan option to this beloved dish.
So with no further ado, give this lovely dish a try. Hummus Bi Ajeen a great snack, appetizer, or meal. Pure and simple, this dish makes my family really happy.
Hummus Bi Ajeen
- 1½ cans of chickpeas (standard sized of each can is 15.5oz), strained and rinsed
- ¼ cup finely chopped tomato
- ¼ cup finely chopped green pepper
- ⅓ cup finely chopped red pepper
- ½ cup finely chopped parsley
- 1½ cups finely chopped yellow onion
- ½ tbsp salt
- ½ tsp pepper
- ½ tsp cayenne pepper
- 6 ounces tomato paste
- ½ lemon juiced
- ½ tbsp pomegranate molasses
- La Banderita flour tortillas*
- Finely chop or place individually into food processor the red pepper, green pepper, parsley, onion.
- Mash chickpeas with a potato masher or pulse a few times in the food processor until broken down.
- Individually drain the red pepper, green pepper, onion through a sieve to remove any excess water from these vegetables.
- Mix together the chickpeas, red pepper, green pepper, parsley, onion, tomato paste, salt, pepper, cayenne pepper, pomegranate molasses and lemon.
- Pre-heat oven to 400F.
- Place 1/4 cup of the meat mixture onto the flour tortilla. Spread meat mixture out until a very thin layer covers the entire tortilla.**
- Place in oven for about 10-13 minutes (depending in the size of your tortilla and oven), rotating the tray mid way through to cook evenly. It is fully cooked once the topping appears a slight shade darker and the edges of the bread are slightly tanned, but not crisp.
- Enjoy as a whole pie or rolled up like a soft taco.***
Although the Midwest has been experiencing beautiful weather this past weekend, it’s nothing more Midwestern than to snatch away good weather and predict mid 40s and 50s for the coming week. Our carrot soup is a lovely recipe to help get you through this final …