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Lavash Chips with Pasilla Pepper Hummus


Lately, I’ve been really good about doing some advance preparation for work lunches. I’ll admit, it’s time consuming to prep everything on Sunday afternoon but lemme tell you, come Monday, I’m really glad I put in the extra time. The best part? We have enough to last most of the week and I don’t have to settle for junk during lunch. That makes me feel really good.

So here I have lavash chips made with this za’atar, pasilla pepper hummus, feta cheese, and black olives. All I have to do is portion it all out, add a handful of arugula and half a lemon and lunch is set. At the last minute when I’m about to enjoy my lunch, I squeeze lemon over the arugula and I’m ready to feast.



Lavash Chips:

Whole wheat lavash


Aleppo pepper

Olive oil

Preheat oven to 400 degrees. Brush one side of the lavash with olive oil. Sprinkle za’ztar and aleppo pepper liberally over lavash.

Bake until crisp, about 8-10 minutes. Let cool and then break apart with your hands into large pieces.

Pasilla Pepper Hummus:

1 pasilla pepper, skinned and de-seeded (directions here)

1 batch hummus (recipe here)

Make the hummus and add the prepared pasilla pepper. Process in a food processor until smooth. To serve, make a well in the center of the hummus and add olive oil. Sprinkle with sumac or more za’atar.

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