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Dove and Sunflower Seed Hummus on Toast

If you’re looking to try something else with dove breasts outside of poppers, here’s one way to enjoy the breasts: quickly seared and served on toast with homemade sunflower seed hummus, spicy radish and creamy goat cheese. Not only does this dish look appetizing to eat on a warm, late-summer day, it’s also easy to pull together. You could prepare the hummus and cook the dove ahead of time and serve cold.

Ingredients

Za’atar Seasoning

Sunflower Seed Hummus

Doves

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.

Recipe Card

Dove and Sunflower Seed Hummus on Toast

Written by Jenny and Rick Wheatley Visit : Visit authors website

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Cook Time: 10 minutes

Ingredients

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.

About the Author

Jenny and Rick Wheatley

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.

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