Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
Za’atar Seasoning
1/2 tsp Sumac
1/4 tsp Dried Oregano
1/8 tsp Coriander
1/8 tsp Cumin
1/8 tsp Allspice
Sunflower Seed Hummus
3/4 cup(s) Raw Sunflower Seeds, Soaked
2 clove(s) Garlic, Minced
1/2 tsp Sea Salt
1/4 tsp Cumin
2 tbsp Lemon Juice
2 tbsp Tahini
1/4 cup(s) Extra Virgin Olive Oil
About 1/4 Cup of Water
Doves
Boneless Breasts from 6 Doves (12 Breasts)
Olive oil
Kosher salt, to taste
Freshly cracked pepper, to taste
Crumbled goat cheese
Thinly sliced radish
Crusty bread (olive bread pictured), thickly sliced and butt
Instructions
Step #1 - Submerge raw sunflower seeds in water and soak overnight or up to 24 hours. To make the hummus, rinse seeds with water and strain. Transfer strained seeds to a food processor with minced garlic, sea salt, lemon juice, cumin and tahini. Pulse to combine. Then with the machine running on low, gradually pour in olive oil to emulsify. Increase speed if needed to get the mixture as smooth as your machine can get it. Then loosen gradually with water; amount listed is approximate. Season to taste and set aside.
Step #2 - Coat a pan with oil and heat over medium-high. Pat dove breasts dry with paper towels and season with salt. When the pan is screaming hot, brown breasts for 2-3 minutes on each side – you’re looking for medium in the middle. Remove breasts from pan and allow them to rest at least 5 minutes before slicing thinly on the bias. You could also skewer the doves and cook them on a high-heat grill.
Step #3 - Combine za’atar ingredients. Toast buttered, sliced bread to desired crispiness. Spread sunflower seed hummus onto toast and assemble with sliced dove, thinly sliced radish and goat cheese. Sprinkle with za’atar seasoning and freshly cracked pepper.
