Double Dip With Za'atar Crisps

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19 Ingredients

Number of servings

1/2 cup pitted Kalamata olives (sliced)
1/2 small red onion (thinly sliced)
2tablespoons small continental parsley leaves (to serve)
8 cherry tomatoes (sliced)
4 Lebanese bread
250grams qukes baby cucumbers
1/3 cup extra virgin olive oil
1 1/2teaspoons ground cumin
1teaspoons Moroccan seasoning
2tablespoons dried oregano
1/4 cup sumac
2tablespoons dried thyme
400grams chickpeas, rinsed (drained)
2 lemons, zested (juiced)
5milliliter extra virgin olive oil spray
1 cup Greek-style yoghurt
2tablespoons sesame seeds (toasted)
1/2 cup pitted Sicilian olives (sliced)
olive oil (to serve)

Method

Step 1 of 4

Preheat oven to 180°C. To make za’atar, combine sumac, thyme, oregano, sesame seeds and 1 tsp sea salt in a bowl. Place bread onto 2 baking paper-lined trays. Spray with oil and scatter over za’atar. Bake for 10 minutes or until golden and crisp. Cool. Break into large pieces.

Step 2 of 4

Meanwhile, combine yoghurt, half the zest and 1 tbs lemon juice in a bowl. Set aside.

Step 3 of 4

To make the hummus, process chickpeas, remaining zest and lemon juice, cumin, Moroccan seasoning and extra virgin olive oil in a food processor until smooth.

Step 4 of 4

Slice half the Qukes into rounds and shave remainder into ribbons. Arrange hummus, yoghurt mixture, Qukes, olives, tomato, onion and parsley on a serving platter. Drizzle over olive oil and serve with bread.