Category: Dips

Hummus Simanim

As the New Year approaches, I always like to evaluate where I stand and think about what changes I want to make for myself in the coming year, both personally and professionally. For years, my goal was to take the necessary steps towards writing my own cookbook, and now that I have met that goal (far beyond my expectations, with our first printing of 15,000 books completely sold out in just 3 months!), I keep asking myself, “What’s next?”.


I’m not the type of person that settles on status quo – I’m always dreaming up the next big thing and finding ways to challenge myself. It’s like they say – “If you’re not moving forward, you’re falling behind” – and I definitely believe in that.


Truth be told, once the book went to print, I was so emotionally and physically exhausted that I couldn’t imagine coming up with new recipes and ideas ever again! But as my workload lightened up this summer, I got back in the kitchen because I wanted to, not because I had to, and I found my groove again! I went back to my roots, the foods and the flavors that I love the most (yes, that means Israeli food!) and this amazing new recipe came to me! It’s simanim on steroids and it is everything you’ve ever dreamed of for your Rosh Hashanah table and more!

Simanim, or symbolic foods, are traditionally eaten on Rosh Hashanah to symbolize our hopes for a sweet New Year. Some simanim include leeks, pomegranate, gourds (any type of squash), dates, black eyed peas or green beans, beets, carrots and fish head (some use ram’s head). These specific foods are eaten because their hebrew translation relates to specific blessings that convey our wishes for the coming year.


When I put the platter together, I couldn’t stop taking photos because, I mean, HOW GORGEOUS IS IT, amiright??? I all but maxed out my SD card and went. to. town. (No- I like seriously went to town, for some fresh pita!). I invited my neighbors over and we stood over my kitchen counter in the mountains, scooping hummus and salad onto blistered bread, the tastes of Israel growing stronger with each bite. It was a simple dish, but it captured everything I love about what I do – channeling my creativity, sharing with friends, cooking with color and putting a twist on tradition.

This dish reminded me how important it is to cook from a place of love – it is, after all, the secret ingredient that makes everything taste better – and that it’s food, family and tradition that brings us all together.

Wishing you all a healthy, happy and sweet New Year with much success in all areas of your lives. May we continue to reach milestones and share good news with each other this year!
Ksiva Vachasima Tova L’shana Tova Umisukah!

Hummus

2 cloves garlic
¼ cup + 1 Tbsp fresh squeezed lemon juice
2 tsp kosher salt
½ tsp cumin
1 cup good-quality tahini paste, stir if separated
3/4 cup ice water
2 cans chickpeas, rinsed and drained

Add garlic, lemon juice, salt, cumin, and tahini to the bowl of a food processor fitted with the “S” blade. Puree the mixture; while the machine is running, pour ice water through the feed tube. Blend until mixture is very smooth. Add chickpeas; blend until creamy. Adjust seasoning, adding more salt, cumin, or lemon, if desired. To adjust consistency, add a bit of water at a time until desired thickness is achieved.

To assemble the platter: spread the hummus over a large lazy Susan or a shallow bowl. Place mounds of pomegranate blistered green beans, preserved lemon carrot slaw, beet salad, baharat roasted squash, sauteed leeks and pomegranate seeds in the center of the hummus. Add a few pitted dates. Drizzle olive oil over the hummus and serve.

Pomegranate Blistered Green Beans

1 lb green beans, trimmed
1 1/2 tbsp grapeseed oil
2 cloves garlic, minced
1 tbsp pomegranate molasses
salt and pepper, to taste
1 tsp toasted sesame seeds

Method:

Heat the oil in a wok or skillet. Add the green beans and saute over high heat for 4-5 minutes, or until tender-crisp and blistered. Lower the heat, stir in the garlic and saute until softened. Add the pomegranate molasses, salt, pepper and sesame seeds and toss until coated.

Preserved Lemon Carrot Slaw
reprinted from Millennial Kosher

1 clove garlic, minced
¼ cup light olive oil
3 Tbsp minced preserved lemons
salt and pepper, to taste
3 medium carrots, peeled and grated
¼ cup packed parsley, roughly chopped

Method:

Add garlic, olive oil, preserved lemons, salt and pepper to a bowl; stir to combine. Pour mixture over grated carrots; stir in the parsley.


Beet Salad

1 lb. roasted or prepared beets, cut into wedges
1 tbsp olive oil
juice of 1/2 lemon
1/2 tsp cumin
salt and pepper, to taste
handful of parsley, roughly chopped

Combine all the ingredients in a bowl and stir to coat. 

Baharat Roasted Squash

small butternut squash, peeled and diced
2 tbsp olive oil
2 tsp baharat
1 tbsp honey
kosher salt, to taste

Method:

Preheat oven to 425 degrees. Place the butternut squash on a parchment lined baking sheet and add olive oil, baharat, honey and salt, stir to coat. Roast for 30 minutes, stirring occasionally.

Baharat recipe: combine 1 tbsp black pepper, 1 tbsp paprika, 2 1/4 tsp cumin, 1 1/2 tsp coriander, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves, 1/2 tsp nutmeg and 1/4 tsp cardamom.


Sauteed Leeks

2 leeks
2 tbsp olive oil
salt and pepper, to taste

Cut off the upper portion of the leeks, keeping the white and pale green portion at the bottom. Chop the leeks. Heat the olive oil in a skillet and add the leeks. Saute until caramelized and season to taste, with salt and pepper. 

Related Recipes:

simanim fritto misto
simanim pasta salad
simanim holiday salad
hummus bassar
chestnut hummus

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Jerusalem Hummus In Jars

I’ve got to hand this one to a favorite person and a favorite cookbook: Naomi Nachman, and “Zahav“, respectively. Naomi is a foodie friend who’s not quite at my stage in life. She just married off her first child and her youngest is about the age of my oldest. Naomi might be older but she’s got more energy than my five kids put together! She’s always the life of the party and her foodie calendar puts me to shame. She just wrapped her first cookbook, Perfect for Pesach, which I was lucky enough to get some sneak peeks behind the scenes (and test some of the amazing recipes!). She runs a Pesach catering business, a “Chopped” themed party service, writes for various publications and even has her own radio show, Table for Two on the Nachum Segal Network. I love Naomi’s positive energy and I’m proud to call her a friend.

Recently, Naomi managed to squeeze in a trip to Israel amid her crazy hectic schedule, and she brought me back some Hawaj from the shuk. I’d never tried hawaj before, but I knew that there were two types of the Yemenite spice blend – one for soup and one for coffee. The spice was so potent (everything from the shuk always is!) that my whole kitchen smelled of it, even through the Ziploc bag! I wanted to make the most of the spice so I thought about how I could use it to really let it shine. And it hit me – hummus basar!

I had never made meat hummus before, or any REAL hummus from scratch and I was excited to try! I went to the holy grail of Israeli cookbooks, “Zahav” to find the perfect recipe and of course Michael Solomonov’s did not disappoint. What I love so much about Zahav is that every recipe is approachable, and unlike some of the other cookbooks on Middle Eastern cuisine, Zahav is the least bit pretentious. The hummus I made from the book was by the far the best one I had ever tasted and I don’t think I’ll ever be able to go back to store-bought. It is just a whole ‘nother ballgame.

What I learned from Solomonov is that hummus is so much more about the quality of the tahini than it is about the chickpeas. I always thought of hummus as a chickpea spread, but no. It’s a silky-smooth-sesame chickpea spread that will knock your socks off. You start by preparing silky smooth tahini that involves a brilliant garlic hack that I won’t share (buy the cookbook to find out what it is!). Then you take that tahini perfection and add loads of it to butter-soft chickpeas. Oh. My. God. is it good.

Zahav’s hummus recipe is a two step process, but I’ve simplified it here into one. I would definitely encourage you to try the original recipe at least once, but this makes a pretty good substitute. And please do me a favor and don’t put the amazingly pungent and flavorful hawaj-spiced beef over store-bought hummus because that’s like serving homemade shortcakes with canned whipped cream. Just no. And if  you’re feeling up to the task, try Zahav’s pita recipe and bake ’em up in mini to go along with these Jerusalem hummus jars. There’s really nothing quite like homemade pita to go along with homemade hummus.  I’ve made the recipe a few times already and it is super simple and incredibly delicious!

If this post hasn’t already compelled you to buy the cookbook, here’s an excerpt of a review I wrote after I got it:

“Michael brings the beauty of Israeli culture and cuisine to the forefront without the bells and whistles. He lets the food stand on it’s own, humble and beautiful, with clear, easy to fllow recipes that dont require millions of ingredients. And he’s not cheffy about it either….This guy isn’t cooking Israeli food because it’s trendy, he’s just doing what he loves and it comes through on every page. Even though he himself is not kosher….he acknowledges that the rules of kosher define the boundaries of Israeli cuisine and keeps all the recipe in the book (and in his restaurant) free of shellfish, pork and mixing milk and meat. In a culture that thinks that you have to be “treif” to be cool (especially so if you are Jewish), this man has my total respect). ”

Of course this Hummus Basar was made in jars in the spirit of Purim, but feel free to make this recipe and serve Israeli style, in a big bowl with lots of fresh pita for dipping! You can also make the hawaj beef and serve it over rice, it makes for a delicious side dish!

Jerusalem Hummus in Jars

Hummus

1 cup dried chickpeas
2 tsp baking soda, divided
2 cloves garlic
1/4 cup + 1 tbsp fresh squeezed lemon juice
2 tsp kosher salt
1/2 tsp cumin
1 cup good quality tahini paste (stir thoroughly before using, as oil and solids tend to separate)
3/4 cup ice water

Add the chickpeas and 1 tsp baking soda to a large bowl and cover with a few inches of water. Soak overnight.

Drain the chickpeas and rinse. Add chickpeas and remaining teaspoon of baking soda to a pot and cover with a few inches of water. Bring to a boil and skim any scum that rises to the surface of the water. Reduce to a simmer and cook, covered, for one hour, until soft and tender. Drain well.

Add the garlic, lemon juice, salt, cumin and tahini to the bowl of a food processor with the S blade attached. Puree the mixture, and while the machine is running, pour the ice water through the feeding tube. Blend until the mixture is very smooth.

Add the drained chickpeas and continue to blend until creamy. Adjust seasoning,, adding more salt, cumin or lemon, if desired.

Hawaj Spiced Beef

2 tbsp extra virgin olive oil
1 onion, diced small
2 cloves garlic, minced
8 oz. button mushrooms, sliced
1 1/2 lb. ground beef
1 tsp hawaj for soup
kosher salt, to taste
1/4 cup pine nuts
handful of fresh parsley, chopped
pita chips or homemade pita, for serving

Heat olive oil in a skillet and add the onions. Saute until translucent. Add the garlic and mushrooms and continue to saute until all the moisture from the mushrooms evaporates and they begin to brown. Add the hawaj and stir until incorporated and the mixture is fragrant. Add the beef and salt and cook until crumbly and no longer pink.

Toast the pine nuts in a dry pan over medium heat, or in the oven at 375 degrees, until browned.

To assemble the jars, fill a piping bag with hummus and fill about 1/3 of the jar. Top with beef, pine nuts and parsley. Alternatively, you may spread the hummus out in a large bowl and top with spiced beef, pine nuts and parsley.

NOTE: Hawaj is a yemenite spice blend. There are two types of hawaj – for soup and for coffee. Make sure to use only hawaj for soup. You can make your own with this recipe.

VARIATION: If you don’t have hawaj for soup, you may use shawarma spice, Jerusalem spice, or baharat.

YIELD: 8-10 8oz. jars. (I used these jars)

Related Recipes:

chestnut hummus with herbed pita chips
roasted garlic hummus with everything pita chips
chicken shawarma
farro grain bowl with Jerusalem pargiot
sweet tahini dip

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Simanim Fritto Misto
with Honey Roasted Garlic Aioli

I’m baaaaack!!!! After 2 months of maternity leave, some amazing bonding time with my delicious baby, and lets face it, plenty of adjusting to my new life with five kids (!!!), I’m so happy to tap back in to my creative energy and BRING IT!

Of course I must thank all my dear friends who filled in for me these past couple of weeks: Amy from WhatJewWannaEat, Sina from TheKosherSpoon,  Melissa from LilMissCakes, Miriam from OvertimeCook, Eitan from CookwithChefEitan, Melinda from KitchenTested and Whitney from Jewhungry! I hope you all enjoyed their recipes and guest posts as much as I did!

Now with Rosh Hashanah just a few days away, I really wanted to highlight the symbolic foods of the holiday, which include carrots, gourd (pumpkin), beets, leeks, green beans (or black eyed peas) and dates. It’s also customary to eat apple dipped in honey, a sheep or fish head, as well as pomegranate seeds. Many people of sephardic decent have a custom to hold a seder, where special blessings are recited over the simanim (symbolic foods) before they are eaten. It is not unusual for all or some of the ingredients to be cooked into separate appetizers, so I thought it would be fun to create one simple, yet sophisticated, dish that would incorporate most of these foods.

I was wracking my brain trying to think of something other than another boring “simanim salad” (you can watch me make an amazing one in this old post) when it came to me in the dead of night (while nursing my babes!); Fritto Misto! Fritto misto is Italian for “mixed fry” and is an assortment of lightly fried foods, often served as an appetizer. I know lots of people get scared off by the idea of frying, but if you do it right, this tempura batter is so light and elegant, and it’s not greasy at all.

The biggest trick to avoid having your food turn out greasy is to make sure it doesn’t soak up the oil. You MUST, MUST, MUST use a deep fry thermometer. It’s imperative to keep your oil at 350 degrees so that when the cold batter touches the hot oil, it immediately begins to fry and crisp up. If the oil isn’t hot enough, the thin tempura batter won’t hold on to the veggies.

Another trick to making perfectly crisp tempura fried veggies is to use seltzer in the batter. The air bubbles in the seltzer help to lighten up the batter. The cornstarch also contributes to a crispy coating.

The last, and equally important thing that contributes to a light, crispy tempura is to use ice cold seltzer and mix the batter in a cold bowl, set over a bowl of ice water. If you’re batter is nice and cold, it will work it’s magic when it hits the hot oil and you’ll get yourself a non-greasy addictive appetizer.

Of course I couldn’t just make a mix of fried simanim, it’s got to have a dip! So I indulged in some amazingly sweet and caramelized honey roasted garlic. How gorgeous??? I mix that all up with some mayo, meyer lemon zest and juice and voila – sweet, light and delicious aioli that pairs perfectly with the fritto misto.

But I couldn’t stop there. Because I had a vision. A vision of the most elegantly set holiday table, complete with individual boxes of Simanim Fritto Misto at each place setting! It’s been a while since I posted table setting ideas (these apple napkins were fun!), and I really wanted to indulge.

Since I left the apple and honey out of the fritto misto, I put out some beautiful farm-fresh apples with an assortment of honeys. I love to serve different flavored honeys, it makes things so exciting and fun! I also skipped the pomegranates in my fritto misto (because I can’t fry teeny tiny little seeds!) so I put out some Vintage pomegranate seltzer instead. We’ve pretty much got everything covered besides for the Sheep’s head. I’ll let you figure that one out ;)

To set your own tables like this, lay a long strip of burlap down the center of the table. Place a cake stand over a large matching platter. Fill the platter with apples and place an assortment of honeys on the stand. Use milk glass or mason jar cups and set out boxes of simanim over coordinating napkins. Tape some neutral colored gift tags onto the boxes, write the name of each guest on their corresponding box and finish with a twine bow. Don’t forget the Vintage seltzer!

I hope you’ve enjoyed my comeback post, there’s a little something for everyone. If you like to be try new things in the kitchen, go for the fritto misto. Hate frying? Make my honey roasted garlic aioli for dipping your Rosh Hashanah challah. Love to set a beautiful table? Take some inspiration from my tablescape. And most of all, have a healthy and happy SWEET NEW YEAR.

Shanah Tova!

Simanim Fritto Misto

1 bunch carrots, sliced in half vertically
1/2 lb. green beans, ends trimmed
1 delicata squash, sliced into rings, seeds removed
2 small beets, sliced into thin wedges
1 leek, white and pale green parts only, cleaned and separated
a few medjool dates, sliced in half, pit removed
1 c flour
1 c cornstarch
1 tsp baking powder
½ tsp kosher salt
2 cups chilled Vintage seltzer
canola oil for frying (about 1/2 gallon)
meyer lemon wedges for serving
honey roasted garlic aioli (recipe follows below)
special equipment: deep fry thermometer

Method:

Pour oil into a wide and shallow pan (wide enough to fit the long carrots) fit with a deep fry thermometer. Heat oil to 350 degrees.

In the meantime, in a bowl set over a second bowl of ice water, whisk the flour, cornstarch, baking powder and salt. Add in the seltzer, mixing until just incorporated (it’s ok if some small lumps remain, you don’t want to overmix). The batter will be very thin.

Working with a few vegetables at a time, dip into the tempura batter and fry, turning and separating the vegetables, as needed. The green beans, leeks, and dates will take about 2 minutes, the squash and carrots will take 2-3 more, and the beets may need a bit more. Drain on paper towels and remove to a wire rack.

Divide the simanim fritto misto among appetizer plates and serve with lemon wedges and honey roasted garlic aioli.


Honey Roasted Garlic Aioli

2 heads garlic
2 sprigs of thyme
1 1/2 tbsp honey, divided
1 tbsp olive oil
1 cup mayonnaise
1/4 tsp meyer lemon zest
juice of 1/2 meyer lemon
kosher salt and freshly ground pepper, to taste

Method:

Preheat oven to 400 degrees. Cut off about 1/4 inch off the top of the heads of garlic to expose the tops of the garlic cloves. Drizzle with olive oil and 1 tbsp honey and season with salt and pepper. Top with thyme and wrap in foil. Bake until garlic is deeply golden and caramelized, about 45-55 minutes.

Squeeze the garlic cloves out of their skins and place in a food processor or blender. Add mayonnaise, lemon juice and zest, remaining 1/2 tbsp honey, salt and pepper. Blend until smooth.


This post was sponsored by Vintage seltzer. All opinions are my own. 

Related Posts:

apple stamp napkins
holiday salad with apple and honey vinaigrette
simanim roundup
angel hair simanim pasta salad

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Pepper Crusted Tuna with Pineapple Guacamole & Herbed Crema

I used to hate raw fish. It make me all squeamish. Raw meat too. I mean why would you want to eat raw food, possibly swimming with parasites, if you could eat it cooked, am I right? I was fine with a runny egg or two. Or three. But not the real proteins. Put a fancy plate of beef tartare with a raw egg in the center in front of me and I was out the door.

But then sometime about a year or two ago, I decided I was done being afraid of food and I wanted to try everything. I’m still not a fan of beef tartare but I’ve come to love raw sushi. It’s so much fun to be able to order off the entire sushi menu now, and not just the cooked rolls! You’ll be surprised just how easy it is to prepare pepper-crusted tuna sashimi at home. Just make sure you get the freshest, best quality tuna out there for this dish.

Pepper Crusted Tuna 

2 sushi-grade fresh tuna steaks
coarsely ground black pepper
kosher salt
1 tsp olive oil
1/2 tsp sesame oil

Coat the tuna steaks evenly on all sides with a generous amount of freshly-ground black pepper and a pinch of kosher salt. In a frying pan, heat the olive and sesame oil over high heat. Sear the tuna steak for a few seconds on each side, just enough to form a crust, but not to cook the fish through.

For a medium-rare steak, cook for 1 minute per side.

NOTE: to make even rectangular or square slices, first cut your tuna steak into strips and sear each one individually. Slice thinly against the grain.

Pineapple Guacamole

2 avocados
1 clove garlic, minced
1 small or ½ large jalapeno, seeds and veins removed, minced
½ small red onion, diced small
⅓ cup finely diced fresh pineapple
juice of 1 lime
1 tbsp olive oil
kosher salt, to taste
cilantro, optional

Peel and dice 1 avocado. Add to a bowl and mash. Peel and dice the second avocado and add it to the bowl without mashing. Add remaining ingredients and gently mix to combine. Adjust seasoning, as necessary.

Herbed Crema

1 cup sour cream
handful of fresh parsley or cilantro, or a mix
1 clove garlic
1 tsp fresh squeezed lime juice
kosher salt, to taste

Add all ingredients to a food processor and blend until smooth.

Related Recipes:

pan seared tuna steak
persimmon guacamole
jalapeno crema

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Parmesan Lasagna Chips with Pizza Hummus

I can’t believe I’m about to say this but I’m gonna say it. I CAN’T LOOK AT ANOTHER DONUT.

Everywhere I turn there seems to be another donut flavor, each outdoing the next, and while they all look appealing, they all start to taste the same at some point.

It’s only Light #3 but I’m D.O.N.E. I’ve tasted crazy flavors like creme brulee, pistacho, banana nut, Irish cream and Oreo, thanks to my local coffee shop, Chocolatte. Then, my foodie buddy Sarah Chana sent me her homemade cronuts in flavors like lemon curd, cheesecake & fig, dulce de leche and chocolate bourbon. Of course there were the classic jelly and custard donuts from my local supermarket, and who can forget my JELLY RING donuts, which I tested in three batches! Are you getting my DONUT HANGOVER NOW?!

Ok, to be honest, I did not exactly EAT all of those donuts, but I definitely tasted each and every flavor and that itself is enough to make the scale point it’s finger at me in rebuke. Has your scale ever pointed it’s finger at you? I’m hallucinating from all the donuts!

Now while I may be over the donut trend, we’ve still got plenty days left to Chanukah, and I’ve got to get frying! Savory is the only way to go from here, so I came up with a fun and exciting pizza-inspired dish that’s the perfect appetizer for your Chanukah party!

Now I know the thought of frying pasta in oil with parmesan cheese has my scale freaking out, but it’s my birthday, and calories don’t count on my birthday, right? RIGHT?


I mean, common, we’ve got only a few days left to the holidays, and we can diet after that. Purim is not for a few months, so I’ll be hopping on the Paleo train as soon as I finish this batch of chips *GULP*

If you’re feeling the donut overload too, I’ve got plenty of savory fried goodness on the blog for your to enjoy! Parmesan zucchini chips are a must-have, and the zucchini help deguiltify the whole breaded and fried thing. If you want to go full-on Israeli, try my baked eggplant chips with harissa whipped feta. And if you really want to go healthy, my cauliflower chip nachos with harissa cheddar sauce are to die for! Told you I got you covered.

Speaking of healthy, lets talk about this pizza hummus for a sec, k? You can’t have drool worthy lasagna chips without having something to dip it into, can you? I decided to put a pizza spin on classic hummus, by adding some tomato paste, herbs, garlic and of course, parmesan. The fusion is simply delicious – creamy garbanzo beans that are reminiscent of classic hummus, with the flavor of pizza. Win win.

So get your frying pans ready and whip up a batch of this deliciousness. You can thank me later. And hate me next week. Just don’t tell your scale that I put you up to it!

Parmesan Lasagna Chips

5 sheets lasagna noodles, cooked al dente
1/2 cup flour
2 eggs, beaten
1/2 cup plain breadcrumbs
1/2 cup Natural & Kosher Cheese grated parmesan
1/2 tsp oregano
1/2 tsp garlic powder

Method:

Slice the lasagna noodles into strips. In a bowl, combine the breadcrumbs, parmesan, oregano and garlic powder. Prepare a dredging station with the flour, eggs and flavored breadcrumbs each in a separate bowl. Dredge the lasagna strips in flour and shake off to remove excess. Repeat with egg and then breadcrumbs. Heat 2-3 inches of oil in a saucepan to 350 degrees*. Place a few lasagna strips into the hot oil. When the lasagna begins to brown on one side, flip it over to brown the other side. Remove with a slotted spoon or spider and drain on paper towels.

Serve with marinara or pizza hummus.

*If you don’t have a deep fry thermometer, you can test the temperature by adding a pinch of flour to the oil. If it sizzles immediately, the oil is ready.

VARIATION: for a lighter chip, fry the lasagna without breading and sprinkle with parmesan and spices as soon as it comes out of the oil.

NOTE: If you prefer to bake these, place the breaded lasagna on a greased cookie sheet, spray with cooking spray and bake at 450 degrees, flipping over once, until browned and crisped.


Pizza Hummus

1 15oz. can garbanzo beans, drained and rinsed
1/4 cup tahini paste
3 tbsp extra virgin olive oil
3 tbsp tomato paste
1 1/2 tbsp fresh squeezed lemon juice
1 clove garlic
1 1/2 tsp oregano
1 tsp dried basil
kosher salt, to taste
2 tbsp Natural & Kosher grated parmesan

Method:

Add all the ingredients, besides for the cheese, to a blender and puree until smooth. If the hummus is thick, add a bit of water at a time until smooth and creamy. Add the cheese and pulse until incorporated.

To serve, place the hummus into a bowl, sprinkle with parmesan and drizzle with olive oil.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

parmesan zucchini chips
harissa whipped feta with zaatar eggplant chips
chestnut hummus with Thanksgiving pita chips
roasted garlic hummus with everything pita chips
cauliflower nachos with harissa cheddar sauce

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