Stuffed Pita With Hummus, Shawarma Spice and Zhug

Ingredients/Zutaten

• 4 pitas, warmed
• Roasted Chickpeas, with Shawarma spice
• 2 Persian cucumbers, thinly sliced
• 12 cherry tomatoes, quartered
• Pickled onions or thinly sliced red onion
• Fresh mint
• Hummus
• Shawarma Spice
• Zhug
• Optional: Yogurt or Tahini Sauce

• 1 tbsp coriander
• 1 tbsp paprika
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp cayenne
• Salt and black pepper

• 1 cup cilantro
• 2 tbsp olive oil
• 1 jalapeño
• 1 garlic clove
• 1/4 tsp cumin
• 1/4 tsp ground coriander
• Salt and black pepper, to taste

• 1/2 cup plain yogurt
• 1/2 tbsp olive oil
• 1/2 tbsp fresh lemon juice
• Salt and black pepper, to taste

Instructions/Zubereitung

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

1. In a small bowl, combine coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper.

1. Spread chickpeas on a kitchen towel and pat dry. Remove loose skins.
2. Mix chickpeas with generous pinches of Shawarma Spice."
3. Transfer the dried chickpeas to the baking sheet and toss with a drizzle of olive oil.
4. Roast 20 - 30 minutes, or until golden brown and crisp.
5. Remove from oven and, while still warm, toss with more Shawara Spice.

1. Add cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and black pepper to a food processor and grind until it reaches a pesto-like consistency."

1. In a small bowl, combine yogurt, olive oil, lemon juice, salt, and black pepper.

1. Warm the pitas in the oven.
2. Cut in half and add Hummus, chickpeas, cucumber, tomatoes, pickled onions, mint, drops of Zhug, drizzle with Yogurt Sauce, and sprinkle with bits of mint."