Levantine Mezze
Free recipe
Pan-Seared Hummus with Fresh Herbs
Pan-Seared Hummus with Fresh Herbs -- a levantine plate that comes together in about 42 minutes with pantry staples and a confident hand.
***** 4.5 · 119 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Fresh Herbs: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the hummus warm, with plenty of good bread or a simple salad alongside. This makes about 7 servings; leftovers keep well for a day.
More Levantine Mezze
You might also like
Levantine Mezze
Members
Bright, herb-forward tabbouleh that proves levantine cooking is about restraint, not shortcuts.
Levantine Mezze
Members
Weeknight-friendly hummus with a levantine accent, finished with a squeeze of lemon and a shower of herbs.
Levantine Mezze
Members
Chargrilled Tabbouleh, the way the levantine coast does it -- generous, unfussy, and made for sharing.
Levantine Mezze
Members
Skillet Muhammara, the way the levantine coast does it, with Tomato and Basil -- generous, unfussy, and made f...