Old School Middle Eastern Recipes with Some Modern Day Twists

Hummus Bi Ajeen

Hummus Bi Ajeen

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

Similar to lahm bi ajeen, this spiced chickpea and vegetable blend is pressed into dough like a thin crust pizza. The ratio of chickpeas to vegetables is 1:1, creating a hearty, yet light duo – and its naturally vegan! It's the perfect appetizer, meal or snack!
Servings 25 pieces*

Ingredients
  

  • 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
  • cup finely chopped red pepper
  • ½ cup finely chopped parsley
  • 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*

Instructions
 

  • 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.
    Hummus Bi Ajeen, chopped 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.***

Notes

Three Teas Tips:
*La Banderita flour tortillas can be found at any major grocery store. We like these tortillas best for this recipe as they stay chewy and don’t dry out in the oven. They come in all sizes. Most packages come with 10-20 tortillas. If using mini tortillas (the smallest of the variety) this recipe will make 40 pieces. If using a standard tortilla size (medium size), this will make about 25 pieces. If you prefer another brand or tortilla, I recommend a using a thicker tortilla. Of course, you can make your own dough if that is something you prefer too!
Hummus Bi Ajeen
**Use whatever amount of filling covers a thin layer on the entire tortilla, leaving just the tiniest border in the edges. For example, if using mini tortillas, a couple tablespoons may be enough. 
***These store well in the freezer for up until a few months. Once cooked allow to cool, then place a parchment between each piece. Reheat in the oven or microwave until just warmed.



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