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Recipe courtesy Mezze & Dolce
1 15-ounce can chickpeas or 2 cups cooked chickpeas 6 tbsp (3/4 stick) butter, cut into small pieces 1/2 cup extra virgin olive oil 1 large clove garlic, chopped 1 tbsp lemon juice 2 tsp ground cumin 1 tbsp Zahtar Salt and pepper to taste 1 tbsp hot water Loaf of Challah
Add cooked chickpeas, butter, garlic, oil, lemon juice, cumin, hot water, salt and pepper and blend in food processor until smooth and creamy (up to 4 minutes). Adjust seasoning (garlic, cumin, salt, etc.). Place hummus in a bowl to serve and sprinkle with Zahtar. Serve with Challah.
With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.
We are big fans of popcorn in our house, not only because it's the perfect snack to go with movie night, but because it's a great palette for spice experiments!